DISHES 


B1L 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 

AGR1C. 

LIBRARY 


THE  ART 
OF 

NAMING  DISHES 

on 

BILLS  OF  FARE 


By 

L.  SCHUMACHER 

MO,  000 


NEW  YORK 

CULINARY   PUBLISHING   CO. 
1920 


COPYRIGHT 

1920 

by 

L  SCHUMACHER 


All  Rights  Reserved 


TO 

HENRY  C.  F.  GOSSLEK 


TXZ2? 


AGRfC. 
LIBRARY 


Preface 

This  little  work  is  written  for  the  pro- 
gressive element  in  the  hotel  and  restaurant 
profession  because  of  the  fact  that  the  menus 
and  bills  of  fare  are,  to  a  great  extent,  neither 
intelligible  to  the  server  nor  the  served.  There- 
fore, a  method  of  naming  dishes  will  be  offered 
in  the  following  pages,  which  I  hope  will  be 
satisfactory  to  all  concerned  —  proprietors, 
employees  and  guests.  There  is  no  doubt  that 
this  way  of  naming  dishes  is  the  only  effective 
method  of  reforming  and  doing  away  with  the 
medly  that  now  generally  exists.  It  must  be 
understood  that  a  plain  and  intelli- 
gible me*nu  and  bill  of  fare  is 
exactly  the  same  as  an  attrac- 
tive advertisement  and  has  the 
same  value  of  silent  salesman- 
ship. The  author  is  sure  that  the  system,  if 
carried  out,  will  also  avoid  most  of  the  food 
waste  which  now  occurs,  because  it  eliminates 
the  sending  back  of  dishes  by  guests  and  the 
spoiling  of  goods  in  stock.  This,  on  account  of 
the  many  patrons  who  order  without  knowledge 
of  what  the  names  of  dishes  represent  and  in- 
versely there  are  many  dishes  which  have  names 
unintelligible  to  guests  and  therefore  are  not 
ordered.  In  particular  table  d'hote  dinners 
would  not  have  the  immense  waste,  and  many 
millions  which  are  now  lost  could  be  saved. 
Next  to  these  advantages,  there  are  others  which 
should  not  be  underestimated.  Waiters,  wait- 

M369O79 


resses,  etc.,  will  be  relieved  of  the  study  regard- 
ing names  of  dishes  which,  as  at  present,  can 
never  be  studied  to  perfection  because  the  medly 
is  too  great.  The  attendants  will  have  to  deal 
with  only  such  names  as  are  plain  and  intelli- 
gible to  everybody.  This  will  make  them  better 
waiters,  and  in  a  shorter  time.  Translators 
will  have  much  easier  work.  Instead  of  going 
through  a  thick  volume,  the  necessary  culinary 
names  in  several  languages  can  be  given  in  a 
booklet  of  a  size  that  fits  the  waistcoat  pocket, 

because  all  style  names  (in style,  a  la 

)  which  makes  the  culinary  languages 

so  confusing  and  difficult,  are  considered  as 
secondary,  and  the  waiter  or  waitress  does  not 
need  to  bother  with  them,  when  the  principle 
ingredients  and  kinds  of  preparations  are  given. 

This  work  also  is  a  precursor  of  a  series 
of  culinary  cyclopeadical  dictionaries  which  will 
be  published  in  six  volumes : 

English  -  French  and  French  -  English 
English  -  Spanish  and  Spanish  -  English. 
English  -  German  and  German  -  English. 
French  -  Spanish  and  Spanish  -  French. 
French.  -  German  and  German  -  French. 
Spanish  -  German  and  German  -  Spanish. 

That  this  little  work  may  contribute  to 
greater  clarity  and  simplicity  is  the  main  desire 
of  the  writer,  because  in  the  naming  of  dishes 
there  is  so  much  to  be  improved  which  would  be 
mutually  beneficial. 

THE  AUTHOR 


NEW  YORK  CITY 


Contents 


Preface  _ „ 5 

Key  to  the  Signs  „ - _ _ 8 

Intelligible  and  Unintelligible  Names  of  Dishes  _ 9 

Advantages  of  having  Intelligible  Names  on 

Bills  of  Fare  9 

Instances  12 

Short  Names  16 

Names  that  are  too  long 19 

Rules  for  the  Naming  of  Dishes 20 

Foreign  Names  on  English  Menus  and  Bills  of  Fare  21 
Are  Foreign  Names  of  Dishes  easily  understood?  29 
Are  all  Domestic  Names  Understood?  32 

Bills  of  Fare  in  more  than  one  language _„ 34 

The  Abbreviation  of  Names _ 62 

The  Meaning  of  the  Personal  Nouns,  Geographical 

Names,  Titles,  etc „ *...  69 

Style  Designations  * 76 

Concluding  Words,  Mainly  for  the 

Compilers  of  the  Bills  of  Fare '.....  106 

Rules  of  Grammar  of  Four  Languages 115 

The  Using  of  Adjectives  . - 123 

List  of  Adjectives  128 

The  Plural  of  the  French  and  Spanish  Words 132 

Punctuation  _ 133 

Using  Big  and  Small  Capital  Letters _ 135 

The  Singular  and  Plural  on  Table  Cards _ 136 

The  Naming  of  Table  Cards  in  Four  Languages  „ 137 

French  Words  most  commonly  used  with  the 
Preposition  "with" _ _ 139 


Key  to  the  Signs 


( )  A  paranthesis  at  the  end  of  a  word  in- 

dicates the  singular  and  plural: 

Plum  ( s )  Plum  Plums 

Potato  (es)  Potato  Potatoes 

Pomme  ( s )  Ponune  Pommes 

de  terre  de  torre  de  terre 

Crevette(s)  Crevette  Crevettes 

(  )  One  or  more  words  in  paranthesis  at 
the  end  or  in  the  middle  of  a  translation 
means  that  such  can  be  used  for  the  fore- 
going word:  Yeal  Cutlet  (cut,  collop)  = 
Veal  cutlet,  Veal  cut,  Veal  collop ;  Crates 
conserves  (en  toite)  =  Crates  conserves, 
Crates  en  toite,  etc. 

Words  or  part  of  words  between  two 
vertical  lines  means  that  they  are  often 
left  out  on  bills  of  fare.  For  instance: 
haricot  for  haricot  \de  mouton  and  cod 
for  cod  |  fish  | .  etc. 

s,e,es.  This  and  similar  given  letters  indicate 
the  different  endings  of  the  adjectives, 
etc. 

frit,  s,  e,  es.  Faux,  -,  fausse,  s. 

fritjo,  s,  a,  as.  hollandais,  -,  e,  es. 

Singular  -  Masculine  Plural  -  Masculine 
frit  frits 

frito  fritos 

faux  faux 

hollandais  hollandais 

Singular  -  Feminine  Plural  -  Feminine 
frite  frites 

frita  fritas 

fausse  fausses 

hollandaise  hollandaises 


Intelligible  and  Unintelligible 
Names  of  Dishes 


Advantages  of  having  Intelligible  Names 
on  Bills  of  Fare 


In  almost  any  restaurant  complaints  re- 
garding slow  service  are  often  heard.  Some  of 
these  complaints  are  undoubtedly  unjust,  as 
there  are  certain  dishes  which  cannot  possibly 
be  as  hastily  prepared  as  the  guests  sometimes 
wish;  but  there  are  many  cases  where  delays 
occur  which  could  be  easily  avoided.  Some  of 
the  reasons  may  be  due  to  the  delay  in  forward- 
ing the  orders  in  the  pantry  or  kitchen,  incompe- 
tence of  a  waiter,  etc.,  but  in  most  cases  it  is 
caused  by  the  unsatisfactory  naming  of  dishes. 
Much  time  is  wasted  when  the  waiters  are  ques- 
tioned by  guests  as  to  what  this  or  that  is,  and 
what  a  certain  name  of  dish  means.  And  we 
often  find  that  waiters  cannot  give  satisfactory 
answers  or  that  they  have  to  inquire  in  the  kit- 
chen or  of  the  headwaiter,  captain,  etc.  Ex- 
plaining the  names  of  dishes  to  the  guests 
naturally  takes  up  much  time.  The  time  lost 
is  not  of  so  much  consideration  when  there  are 


10  The  Art  of  Naming  Dishes 

only  a  few  guests  in  the  dining  room  and  the 
guests  as  well  as  the  waiters  have  time  to  spare, 
but  during  certain  hours  of  the  day  when  the 
dining  rooms  are  filled  with  guests,  every  minute 
is  valuable  and  has  to  be  used  to  the  best  ad- 
vantage. Quick  service  is  one  of  the  main  fac- 
tors in  the  proper  conducting  of  restaurants  and 
hotels,  and  can  be  much  improved  if  the  names 
of  dishes  on  bills  of  fare  are  given  in  clear  con- 
cise worlds  so  that  a  guest  does  not  need  to  ask 
their  meaning.  Easily  understood  bills  of  fare 
have  this  advantage:  that  a  guest  can  give  an 
immediate  order,  and  the  waiter  can  forward 
dishes  more  quickly  and  thereby  be  at  liberty 
to  attend  to  other  guests  that  are  waiting.  This 
will  make  it  possible  for  the  employees  to  take 
care  of  more  customers  at  the  same  time,  the 
guests  will  be  better  pleased,  and  the  place  will 
be  recommended  more  because  good  and  quick 
service  are  to  a  large  extent  the  basis  of  a  good 
reputation  -  -  a  feature  always  sought  by  the 
progressive  hotel  and  restaurant  manager. 

In  serving  table  d'hote  the  mistake  of 
offering  menus  which  are  not  easily  understood, 
is  just  as  great  as  when  serving  d  la  carte.  A 
party  of  guests  taking  their  places  at  a  table 
will  first  reach  for  the  menu  and  it  is  a  fact  that 
most  guests  are  disappointed  and  make  un- 
favorable remarks  when  they  see  dishes  with 
foreign  names  on  the  card.  A  member  of  the 
party  may  ask  his  neighbor  the  meaning  of 
strange  names,  and  the  neighbor  seldom  knows, 
while  others,  after  a  short  study  of  the  menu, 
put  back  the  card  because  it  means  very  little 
or  nothing  to  them.  A  few  may  take  menus  in 
a  foreign  language  as  self-evident  because  in 
their  estimation  it  shows  a  high  class  of  estab- 


Intelligible  and  Unintelligible  Names  of  Dishes     11 

lishment,  and  is  fashionable,  ~bon  ton,  though 
they  may  not  know  the  meaning.  In  fact  the 
majority  of  guests  do  not  know  what  kind  of 
dishes  are  going  to  be  served,  but  have  to  wait 
until  it  is  handed  to  them,  and  it  often  happens 
that  they  do  not  even  know  what  they  are  eating. 
And  when  their  favorite  dish  is  served  which 
they  did  not  recognize  on  the  menu,  they  may 
already  have  partaken  so  freely  of  other  dishes 
that  they  cannot  enjoy  it  any  more.  There  are 
dishes,  however,  which  cannot  be  named  satis- 
factorily for  all  guests  but  these  are  few  and 
we  will  give  more  attention  to  them  later  on. 
We  must  also  consider  that  there  are  guests  who 
only  eat  very  digestible  food  and  who  dare  not 
eat  certain  dishes  at  all.  By  not  knowing  what 
will  be  served  the  guests  cannot  select  dishes 
to  their  taste,  but  have  to  take  what  is  offered 
by  the  waiter.  Therefore  a  clear  menu  is  ab- 
solutely necessary,  as  there  are  certain  garnish- 
ed dishes  in  which  it  is  hard  to  specify  the  in- 
gredients. Where  the  portions  are  served  in- 
dividually one  may  often  notice  that  many 
dishes  are  taken  from  the  table  untouched,  or 
perhaps  have  been  merely  tasted.  As  with  a 
la  carte  orders  the  waiter  is  told  to  exchange 
them  for  other  dishes.  Not  only  is  time  lost 
in  this  way  but  much  food  is  also  wasted.  This 
would  rarely  happen  if  the  menus  and  bills  of 
fare  were  couched  in  a  language  which  could 
be  easily  understood  by  the  guests.  Fortified 
with  the  knowledge  of  what  the  bills  of  fare 
consisted,  the  guests  would  be  more  anxious  to 
obtain  the  delicacies  suitable  to  their  palate, 
and  take  their  meals  with  greater  satisfaction. 
A  clear  menu  is  like  a  good  soup  before  a  good 
meal ;  a  fine  indicator  of  what  is  to  follow.  The 
giver  of  an  entertainment  who  will  lay  stress 


12  The  Art  of  Naming  Dishes 

upon  serving  his  guests  with  an  elegant,  tasty 
meal,  will  also  take  pains  to  render  the  different 
dishes  in  words  which  are  intelligible  to  every- 
body. If  this  is  not  the  purpose  of  table-cards 
then  why  have  them?  Are  they  only  to  be  treat- 
ed like  Chinese  newspapers? 

For  Example: 

To  particularize  and  to  show  what  is 
understood  by  intelligible  and  uninmtelligible 
names  of  dishes,  we  quote  a  few  instances.  Let 
us  consider  the  soups. 

French: 
Clear  soups.  Potages  clairs. 

Bouillon  soups ; 

Bouillon;  Potages  de  bouillons; 

Meat  soups. 

Consomme  soups;  Potages  de  consommes: 

Consommes.  Consommes. 

Thickened  soups.  Potages  lies. 

Puree  soups  •  Potages  passes ; 

Strained  soups.  Potages  tamis; 

Potages  a  la  puree. 

Cream  soups.  Potages  a  la  ereme. 

Vegetable  soups.  Potages  de  legumes. 

Fish  soups.  Potages  de  poissons. 

Wine  soups.  Soupes  au  vin. 

Fruit  soups.  Soupes  de  fruits. 

Water  soups.  Soupes  a  Peau. 

Milk  soups.  Soupes  de  (au)  lait. 

Beer  soups.  Soupes  a  la  biere. 

The  foregoing  names  of  the  various  class- 
es of  soups  show  that  each  one  is  entirely  differ- 
ent in  form  and  contents.  But  the  forms  and 
contents  of  the  soups  are  not  sufficient  to  in- 
dicate their  make  up.  In  most  cases  the  names 


Intelligible  and  Unintelligible  Names  of  Dishes     13 

of- the  principle  ingredients  (elements)  which 
are  used  must  be  mentioned  to  mark  the  differ- 
ent tastes.  A  beef  consomme  with  meat  balls, 
is  different  in  taste  from  a  chicken  consomme 
with  vegetables,  and  so  is  a  puree  soup  of  peas 
different  from  a  puree  soup  of  beans. 

Now,  on  many  bills  of  fare  one  will  often 
meet  with  names  which  cannot  claim  distinct- 
ness. For  instance  :Soup  in  Italian 
style  or  Italian  soup.  Most  guests 
will  ask  what  kind  of  soup  it  is.  Italian 
or  in  Italian  style  does  not  give 
any  explanation  at  all.  There  are  meat  soups, 
fish  soups,  thickened  soups,  rice  soups,  etc.,  and 
each  one  can  be  prepared  in  Italian  style.  Ac- 
cordingly the  soup  must  be  named  more  distinct- 
ly, as,  for  instance,  Chicken  soup  in 
Italian  style,  Rice  soup  in 
Italian  style,  etc.  If  abbreviated 
names  are  used  then  the  abbreviation  must  not 
be  done  at  the  expense  of  distinctness.  It 
would  be  better  to  abbreviate  in  Italian 
style  to  Italian  style  or  simply 
Italian.  In  this  case  a  comma  must  take 
the  place  of  the  omitted  i  n  and  the  names 
of  the  different  soups  would  read  as  follows: 
Consomme,  Italian;  Fish  soup, 
Italian;  Eice  soup,  Italian; 
Tomato  cream  soup,  Italian;  etc. 

The  same  holds  good  with  Danish 
soup  and  hundreds  of  others.  There  are 
several  soups  in  Danish  style  and  the  be«t 
known  one  is  a  chicken  cream  soup.  Therefore, 
Chicken  cream  soup,  Danish. 

Che  v  re  use  sou  p.  The  soup  is 
named  after  a  person  by  name  of  Chevreuse. 


14  The  Art  of  Naming  Dishes 

As    this    name    is    written    it    leads    to    the 
belief  that  the  soup  is  composed  of  a  foreign  in- 
gredient which  is  called  "chevreuse",  and  it  is 
sometimes  accepted  as  such.     The  name  cannot 
be  found  in  a  small  dictionary  or  cyclopeadia, 
but  there  is  a  similar  word  given  namely  cheo- 
reuil*  meaning  roe.       Some  people  may  think 
the  personal  name  is  a  mistake  in  spelling,  be- 
cause we  sometimes  see  Chevreuil  soup  given 
for  Chevreuse    soup,  although  this  has 
nothing  to  do  with  r|oe-venison     soup. 
The  correct  way  of  writing  would  be :    Soup 
in      Chevreuse      style    or     Soup, 
Chevreuse.      But  this  name  is  not  suffici- 
ently clear  for  bills  of  fare,  as  it  does  not  say 
what  kind  of  a  soup  it  is.      There  are  several 
soups  named  after  Chevreuse.       One  of  them, 
consists  of  fish-broth,  sometimes  combined  with 
a  little  meat  broth,  cream,  slices  of  cucumber, 
cheese  and  fish-balls.       The  fish-broth  is  the 
principal  element  of  the  soup,  and  therefore  it 
can  be  called  fish  soup.       That  it  contains  a 
little  meat  broth,  a  little  cream  and  a  few  slices 
of  cucumber,  matters  but  very  little;  just  as 
well  as  a  little  milk  and  a  few  roasted  bread 
cubes  may  be  in  pea  soup.       The  former  will 
always  remain  a  fish  soup  as  the  latter  will 
remain  pea  soup.       The  main  contents  of  the 
fish  soup  are  the  fish-balls.      This  can  be  men- 
tioned (although  it  is  not  absolutely  necessary) 
as  the  name  fish  soup  gives  sufficient  explana- 
tion as  far  as  the  character  is  concerned,  and 
the  name  Chevreuse  indicates  the  ingredients 
of  the  soup.  Therefore :  F  i  s  h  soup,  C  h  e  v- 
r  e  u  s  e. 

As  with  soups   so  it  is  with  all  other 
dishes.      Chicken,    Indian    style.      A 


Intelligible  and  Unintelligible  Names  of  Dishes     15 

dish  consisting  of  boiled  chicken  with  curry 
sauce  and  rice  is  often  so  called.  That  the  curry 
is  a  compound  spice,  which  comes  from  India, 
does  not  give  us  the  right  to  call  the  whole  meal 
after  the  home  of  the  curry,  unless  it  is  named 
first  with  the  principal  ingredients  and  make 
ups.  All  dishes  which  contain  curry  are  just 
as  much  liked  as  disliked,  and  therefore  the 
spice  must  be  mentioned.  A  guest  might  send 
back  the  dish  not  knowing  that  it  contained 
curry.  The  proper  name  for  the  dish  would 
be  Chicken  in  curry  with  rice; 
Curried  chicken  with  rice; 
Chicken  in  curry  sauce  with 
r\ice,  or  Chicken  with  curry 
sauce  and  Irice.  Also  Curry  of 
chicken  with  rice  and  Chicken 
curry  with  *  i  c  e  is  right  because  in  the 
culinary  language  the  name  does  not  mean  the 
spice  alone  but  could  be  given  to  any  dish  cooked 
in  curry  or  served  with  curry  sauce.  So  named, 
the  various  styles  can  be  indicated  with  style 
designations. 

Veal,  Marengo  is  another  one 
of  the  thousands  of  difficult  names  which  appear 
on  bills  of  fare.  Some  guests  who  have  eaten 
the  dish  and  who  know  what  this  name  means 
will  be  satisfied  with  it,  but  others  will  undoubt- 
edly ask  what  kind  of  a  dish  it  is  and  what  it 
is  like.  They  want  to  have  an  explanation  as 
to  how  the  veal  is  prepared.  The  veal  may  be 
fried,  boiled,  or  stewed,  etc.,  but  to  the  guest  it 
is  a  riddle.  Veal,  iMarengo  is  made 
of  cubed  veal,  chopped  onions,  charlottes,  herbs, 
etc.,  and  the  whole  is  stewed  over  a  fire.  This 
means  that  it  is  a  kind  of  a  stew,  or  better  per- 
haps, a  ragout.  Therefore,  Veal  ragout, 


16  The  Art  of  Naming  Dishes 

M  a  r  e  n  g  o  Is  the  proper  name.  The  simple 
worid  ragout  clears  up  the  whole  mystery 
surrounding  the  name  Veal,  M  a  r  e  n  g  o, 
and  every  guest  would  be  satisfied  when  reading 
it,  as  everybody  understands  the  word  ragout. 


Short  Names 

When  abbreviating  the  names  on  the 
bills  of  fare,  it  has  been  customary  to  omit  many 
words  that  have  a  necessary  and  direct  bearing 
on  the  meaning  of  the  term.  Consomme 
with  shredded  vegetables  is  seen 
to  read  Julienne  soup  whereas  it 
should  read  as  above  or  Consomme,  Jul- 
ienne. Breaded  veal  cutlet  (cut, 
collop) ,  Y  i  e  n  n  a  is  seen  to  read  Wiener 
Schnitzel  and  Chicken  cream 
soup,  Soubise  is  Soubise  soup, 
etc.  By  such  abbreviations  or  wrong  transla- 
tions the  items  naturally  lose  much  of  their 
value  when  presented  to  the  guest  on  the  bills 
of  fare.  There  are  indeed  some  dishes  with 
"unintelligible"  names  that  have  long  been 
known  and  with  which  the  guests  are  familiar, 
but  these  are  comparatively  very  few.  Proper 
names  are  but  sorry  indications  of  the  make  up 
of  dishes,  and  a  guess  along  these  lines  as  to  the 
composition  of  same  dishes  would  bring  sad 
dissapointment.  It  is  not  at  all  a  difficult 
matter  to  so  arrange  the  wording  of  a  bill  of 
fare  that  the  guest  may  easily  understand  the 
same,  without  unduly  lengthening  the  descrip- 
tion of  the  particular  items  recorded.  For  in- 
stance, would  not  the  guest  look  with  more  favor 
'on  the  second  names  of  dishes  than  the  first 


Intelligible  and  Unintelligible  Names  of  Dishes      17 

shown  here  though  the  same  dishes  are  quoted 
in  each  case.  (The  first  given  menu  is  a  copy 
of  an  original  which  should  not  be  taken  as  an 
example  of  a  perfect  set  up,  but  is  simply  given 
here  as  an  instance  as  to  the  naming). 


Soup  Royal 
Salmon  a  la  Maryland 

Roastbeef  Flamish 

Veal  Fricandeau  a  la  Jardiniere 

Chicken  Pie  American 

Crabs  Varennes 

Poularde  English 

Salad  Compot 

Celery  Royal 

Ice  Alhambra  Fruits 

Assorted  Cheese 

Coffee 


2. 


Chicken  Consomme,  Royal 
Boiled  Salmon,  Butter  Maryland 

Roast  Beef 

White  Cabbage  Bacon 

Larded,  braised  Veal  w.  various  Vegetables 

Warm  Chicken  Pie,  American 

Crabs  with  Jelly,  Remoulade  Sauce 

Stuffed,  roast  Caponized  Chicken 

Lettuce  Salad  Preserved  Pears 

Baked  Celery  with  Madeira  Sauce 

Alhambra  Ice  Bomb. 

Pastry 

Roquefort,  Gorgonzola,  Gouda  Cheese 
Fruits  Coffee 


Intelligible  and  Unintelligible  Names  of  Dishes      19 


Names  that  are  too  long 

That  menus  and  bills  of  fare  sometimes 
bear  names  which  are  too  elaborate  and  detailed 
can  often  be  noticed.  There  is  really  nothing 
to  say  against  this  practise,  but  it  quite  fre- 
quently happens  that  secondary  things  are  men- 
tioned and  the  principal  thing  is  left  out  Take 
for  instance: 

r. 

Beef  with  green  Olive  Sauce 

Cauliflower  in  French  Style 

Potatoes  a  la  Serpentin 

It  would  be  better  to  say:  — 

Eoast  Beef,  Olive  Sauce 

Creamed  Cauliflower,  French 

Fried  Spiral  Potatoes 


Pork  with  white  Puree  of  Onions 
Consomme  with  cubes  of  Carrots 

An  Improvement  would  be:— 

Koast  Pork  w.  Onion  Puree  (Mashed  Onions) 
Consomme  with  Carrots 


The  secondary  designations,  "with  green/' 
with  white,  cubes  of,  etc.,  are  not  necessary  at 
all.  It  is  just  the  same  to  a  guest  whether  he 
receives  green  olive  sauce  or  any  other,  white 
puree  of  onions  or  colored,  cubes  of  carrots, 
sliced  or  whole. 


20  The  Art  of  Naming  Dishes 


Rules  for  the  Naming  of  Dihess 

In  naming  dishes  two  main  factors  are 
recommended:  to  mention  their  main  ingredi- 
ents and  the  way  they  are  prepared.  Secondary 
designations ,  such  as  geographical  or  personal 
names  can  then  follow.  Let  us  consider  the 
soups.  Before  giving  them  a  second  designation, 
the  main  elements,  such  as  meats,  vegetables, 
etc.,  should  be  taken  into  consideration,  as  there 
are  meat  soup,  vegetable  soup,  fruit  soup,  etc. 
When  soups  are  prepared  mainly  or  entirely 
out  of  a  certain  kind  of  meat,  vegetable,  etc.r 
they  have  to  be  named  as  chicken  soup,  pea 
soup,  tomato  soup,  cherry  soup,  etc.  When 
soups  are  prepared  in  a  particular  way  they 
must  be  called  pea  puree  soup  (strained  pea 
soup),  chicken  cream  soup,  thick  tomato  soup, 
beef  consomme,  clear  turtle  soup,  etc.  All  in- 
gredients with  few  exceptions  are  considered  as 
substitute  designations  and  are  seldom  mention- 
ed, but  expressed  by  style  names  as  Choiseul 
style,  Eoyal  style,  Manhattan  style,  etc. 
Simple  soups  which  contain  mainly  one  ingredi- 
ent like  dumplings,  semola,  etc.,  can  be  named 
with  their  contents  as  cherry  soup  w.  dumplings, 
Avine  soup  w.  semola,  etc.  That  it  is  absolutely 
necessary  to  name  soups,  as  other  dishes  with 
their  main  ingredients  and  their  manner  of  pre- 
paration is  shown  by  different  soups  which  have 
the  same  style  of  designation  as  for  instance  :— 
Clear  chicken  soup,  Choiseul; 
Chicken  cream  soup,  Choiseul; 
Chicken  consomme,  Choiseul.  If 
they  were  all  called  simply  Soup,  Choi- 


Intelligible  and  Unintelligible  Names  of  Dishes     21 

s  e  ti  1,  one  could  not  tell  which  kind  was  meant, 
and  there  is  certainly  a  big  difference  between 
each  one. 

It  is  the  same  with  all  other  dishes.  First 
mention  the  main  ingredients  (elements)  and 
then  the  manner  of  preparation  as  boiled,  baked, 
roasted,  braised,  stewed,  rolled,  mixed,  filled, 
stuffed,  jarded,  etc.,  before  any  mi*  or  title  is 
given.  An  exception  to  this  are  dishes  which 
have  names  that  already  include  a  certain  style 
of  preparation  such  as  fricassee,  stew,  ragout, 
etc.,  but  the  principal  element  (ingredient) 
should  be  given  as  chicken  fricassee,  veal  fricas- 
see, veal  ragout,  beef  ragout,  etc.  Also  other 
dishes  such  as  peas,  carrots,  spinach,  etc.,  when 
prepared  plain,  do  not  need  any  special  desig- 
nation as  everybody  knows  they  are  prepared  in 
the  plain  customary  way.  If  they  are  prepared 
in  a  special  way,  then  it  is  to  the  advantage  of 
every  restaurateur  to  mention  it,  as  for  in- 
stance :  Creamed  carrots,  Spinach 
with  egg,  Puree  of  peas,  etc.  If 
the  preparation  is  a  complicated  one  so  that  a 
short  name  cannot  be  given  besides  that  of  the 
main  contents  of  a  dish,  then  the  proper  names 
should  be  quoted  as:  Carrots,  English: 
Spinach,  Monroe;  etc. 


Foreign  Names  on  English  Menus 
and  Bills  of  Fare 

The  names  on  menus  and  bills  of  fare 
have  often  called  forth  sarcastic  comment  and 
indeed,  much  of  this  criticism  has  been  justified. 
Several  reasons  for  applying  foreign  names  have 


22  The  Art  of  Naming  Dishes 

been  given.  It  lias  been  said  that  many  names 
cannot  be  translated  in  a  concise  form  and  fur- 
thermore that  translations  do  not  properly  ex- 
press the  meaning  of  the  foreign  names.  (One 
must  admit  that  a  translated  term  is  always 
better  understood  by  the  average  guest  than  a 
foreign  term  even  if  the  translation  does  not  ex- 
actly express  the  meaning.)  The  real  reason 
is  that  many  foreign  names,  especially  French 
names,  have  been  familiar  to  all  professionals 
for  a  long  time  and  the  translations  of  such 
words  make  a  strange  impression  on  them  and 
are  therefore  not  used.  If  translated  names 
were  introduced  by  the  leading  hotels  and  res- 
taurants, after  a  time  nobody  would  find  any- 
thing unusual  in  them.  It  depends  on  one's  will 
to  see  or  not  to  see  the  meaning  in  a  sensible 
translation.  People  recognise  in  Liberty 
cabbage  the  well  known  German  "S  a  u  e  r- 
k  r  a  u  t".  This  proves  that  not  only  transla- 
tions but  even  new  names  can  be  introduced  if 
the  will  is  there.  The  application  S  o  u  r  - 
c  r  <o  u  t  would  be  the  correct  one,  and  if  used 
there  would  be  110  trouble  hi  recogrjsiiig  the 
German  word  "S  a  u  e  r  k  r  a  u  t".  It  is  foolish 
to  introduce  new  names  for  foreign  terms  when 
a  translation  is  easily  found,  but  it  is  wise  toi 
tise  translated  names  if  the  translation  is  a 
sensible  one. 

But  nevertheless  there  are  names  which 
should  not  be  translated,  as  these  are 
given  to  entirely  new  and  classified  dishes,  just 
as  new  names  are  given  to  newly  discovered 
chemical  compounds  or  other  inventions,  for 
instance  as  in  fricassee,  ragout,  mayonnaise, 
etc.  Since  no  names  can  be  taken  in  the  vocab- 
ulary of  the  English  language,  proper  accents 


Intelligible  and  Unintelligible  Names  of  Dishes      23 

(eeen),  they  have  to  be  omitted.  In  the  Ger- 
man and  Spanish  language  they  do  not  omit 
accents  entirely  but  write  the  words  according 
to  their  pronunciation,  which  latter  feature 
would,  of  course,  not  be  necessary  for  the  most 
of  foreign  words  to  be  used  in  the  English  langu- 
age. 

Also  style  expressions  should  not  be 
translated,  such  as  for  instance :  Potatoes, 
liberty  fried  Jf  or  Fried  pota- 
toes, German  (German  fried 
potatoes).  It  is  great  to  be  patriotic  but 
patriotism  must  not  lead  to  extremities.  Hun- 
dreds of  styles  of  preparation  are  named  after 
German  states  and  cities,  and  to  change  these 
style  names  would  make  the  culinary  language 
a  greater  medley  than  it  already  is.  Some  time 
ago  there  was  quite  a  discussion  about  changing 
the  name  of  Maitre  d'hotel.  It  is  hard  to 
pronounce  and,  as  a  matter  of  fact,  the  duties 
of  a  Maitre  d'hotel  here  are  very  different 
from  that  of  his  colleagues  in  France.  In  this 
case  it  would  be  advisable  not  to  translate  the 
above  title  but  to  find  a  new  name.  Propos- 
ing the  name  Service  Manager,  I  am 
quite  sure  that  many  will  say  that  the  title  does 
not  fully  express  the  duties  of  a  Maitre  d'hotel 
of  to-day.  If  we  want  a  new  and  short 
title  that  expresses  fully  the  duties,  we  will 
never  find  one,  but  if  we  make  up  our  minds  to 
substitute  the  name  Service  Ma  n  a  g  e  r 
for  that  of  Maitre  d'hotel  we  will  meet  with 
no  difficulty.  If  the  foolish  new  name  of 
Liberty  cabbage  can  be  accepted  in 
place  of  Sauerkraut  why  not  put  Ser- 
vice Manager,  or  another  short  name  in 
place  of  that  of  the  Maitre  d'hotel  of  to-day. 


24  The  Art  of  Naming  Dishes 

Iii  cases  where  it  would  not  be  advisable 
to  translate  certain  terms  into  English,  there 
are  still  many  other  names  which  could  be  used 
to  better  advantage.  And  yet  we  continue  to 
see  names  of  dishes  on  bills  of  fare  that  give  a 
poor  idea  of  these  particular  dishes.  The  ma- 
jority of  these  names  are  in  French. 

It  is  not  necessary  for  one  to  be  anti- 
French  to  advocate  the  use  of  plain  English, 
and  intelligible  names  of  dishes  on  table  cards. 
The  world  is  greatly  indebted  to  French  culin- 
ary art,  but  as  far  as  the  naming  of  dishes  is 
concerned  the  hotel  and  restaurant  guest  must 
not  be  ignored.  The  guests  are  the  ones  who 
pay  for  the  meals  and  therefore  have  a  certain 
claim,  and  are  entitled  to  demand  clear,  intelli- 
gible menus  and  bills  of  fare.  Besides  it  is  to 
the  advantage  of  every  host,  for  it  prevents  un- 
necessary questions  on  the  part  of  the  guests, 
who  generally  do  not  understand  foreign  names. 
Every  merchant  advertises  his  goods  in  as  plain 
and  intelligible  language  as  possible,  and  so 
demonstrates  all  advantages  to  his  customers, 
a  business  method  which  should  be  followed  by 
the  hotel  and  restaurant  men. 

Once  more,  as  given  in  the  preface:  A.11 
those  engaged  in  the  restaurant  trade  do  or 
should  know  (though  some  don't  toant  to)  that 
a  plain  and  intelligible  menu  and  Mil  of  fare 
is  exactly  the  same  as  an  attractive  advertise- 
ment in  a  magazine,  or  any  other  paper,  and  lias 
the  same  value  of  silent  salesmanship. 

Let  us  quote  further  instances  where 
foreign  names  appear  on  menus  and  bills  of 
fare  and  produce  again  the  same  dishes  intelli- 


Intelligible  and  Unintelligible  Names  of  Dishes      25 

gible.  (May  it  be  understood  that  the  following 
first  is  a  trne  copy  of  a  menu  but  not  given  here 
as  a  masterpiece  of  a  combination  of  dishes  but 
simply  as  an  instance  as  to  the  naming). 


1. 

Melonnee 
Petits  Pains  de  Caviar  aux  Huitres 

Tortue  verte  claire 

Saumon  with  filets  a  la  d'Orly 

Epaule  of  Lamb  a  la  Montmorency 

Filet  of  Beef  Robert 

Supreme  de  Pintade 

Asperges,  Jambon  fume 

Sorbet  au  Kirsch 

Nesselrode  Pudding  Garvais 

Demi-Tasse 

2. 

Musk  Melon 
Caviar  on  Rolls  with  Oysters 

Clear  green  Turtle  Soup 

Boiled  Salmon  with  baked  Trout  Filets,  Orly 

Larded,  stuffed  Shoulder  of  Lamb,  Montmorency 

Tenderloin  of  Beef,  Robert 

Supreme  of  glazed  Guinea  Fowl 

Asparagus  with  smoked  Ham 

Sherbet  with  Cherry  Brandy 

Chestnut  Pudding,  Nesselrode 

Gervais  Cheese 

Coffee 


Intelligible  and  Unintelligible  Names  of  Dishes     27 

It  is  a  shame  to  disguise  wonderful  dishes 
like  these  in  the  first  instance,  by  names  which 
cannot  be  understood  by  most  people.  The  ap- 
petizing and  spontaneous  effect  that  such  a 
meal  would  have  upon  guests,  if  presented  in  an 
intelligible  manner,  is  altogether  lost. 

There  are  other*  reasons  why  some  busi- 
ness men  keep  foreign  names  on  bills  of  fare. 
Those  who  offer  their  guests  plain  French  cards 
think  perhaps  that  these  show  a  higher  class  of 
establishment,  or  they  wish  to  show  that  real 
French  cooking  by  French  cooks  is  done  in  their 
kitchens.  This  may  be  good  in  places  where  the 
majority  of  guests  are  French  or  speak  French, 
although  an  English  translation  at  the  side  of 
the  French  card  would  be  far  better.  That 
French  cooking  is  done  in  a  house  can  be  made 
known  to  the  guests  by  having  a  notice  to  this 
effect  printed  on  the  cards. 

Another  reason  for  using  French  cards 
or  partly  English  -  French  and  other  foreign 
names  is  shown  by  the  words  of  a  man  in  the 
profession.  "I  dlon't  wish  to  give  any  profes- 
sional secrets  away,  but  "entre  nous",  do  you 
think  it  easy  to  sell  Irish  Stew  for  75 
cents,  per,  when  you  can  sell  Navarin  d'- 
Agneau  a  I'Irlandaise  for  a  dollar? 
This  gentleman  does  not  want  to  divulge  any 
business  secret,  but  gives  away  the  main  one  to 
some  restaurant  men  without  considering  that 
the  people  who  are  used  to  paying  a  good  price 
for  such  a  dish  do  not  care  so  much  about  ex- 
pense, but  gladly  would  order  and  pay  for  it,  if 
they  knew  what  it  was  and  if  it  is  well  prepar 
ed ;  some  might  be  looking  for  this  very  dish  and 
are  unable  to  find  it.  I  would  like  to  ask  the 


28  The  Art  of  Naming  Dishes 

gentleman  if  he  kept  suck  statistics  as  are  given 
in  the  following  pages?  All  business  men  a- 
greeing  with  this  colleague  are  losers,  and 
do  not  know  it.  And  many  do  lose,  especially 
in  restaurants  connected  with  a  bar  or  hotel,  or 
both.  Some  also  know  that  they  are  losers  but 
carelessly  do  not  give  it  a  consideration  as  long 
as  the  rooms  and  bar  shoAV  a  great  profit  that 
makes  more  than  good  the  loss  in  the  restaurant. 
How  often  have  I  drawn  the  attention  of  some 
business  men  to  their  loss  in  the  restaurants  but 
in  the  most  cases  with  the  unbusiness-like  an- 
swer :  "I  know  it,  but  we  make  more  than  good 
the  loss  on  drinks  and  by  renting  rooms."  I 
wish  that  bone  dry  prohibition  will  never 
take  effect  but  if  it  should  come,  thousands  of 
restaurant  men  who  connect  their  business  with 
a  bar  will  have  to  learn  all  over  again,  to  partly 
make  good  in  the  restaurant  that  which  they 
earned  before  by  selling  drinks.  Other  high 
class  restaurants  without  hotel  and  alcoholic 
drinks  do  splendidly.  Why  should  not  those 
that  are  connected  with  a  bar?  There  is  a 
reason.  Certainly  not  the  intelligible  naming 
of  dishes  as  the  main  factor  but  in  the  first  line 
excellent  and  economic  cooking  and  such  couched 
on  bills  of  fare  in  intelligible  words.  Good 
cooking  should  not  be  hidden  by  foreign  names. 
It  does  not  deserve  it.  And  if  it  is  done  then 
the  business  men  are  poor  advertisers.  If  res- 
taurateurs use  foreign  names  here  and  there 
because  they  do  not  know  the  right  translation 
then  there  is  an  excuse.  But  if  one  uses  foreign 
names  simply  to  get  a  higher  price,  then  the 
business  is  not  based  on  high  principles.  "Peo- 
ple want  to  be  fooled,"  is  often  the  reply.  Put 
the  matter  to  a  test  by  going  among  guests  as 


Intelligible  and  Unintelligible  Names  of  Dishes     29 

a  guest  and  you  will  find  out.  The  result  will 
be  an  unexpected  one.  Those  people  who  want 
to  be  fooled  are  few  compared  to  the  large  num- 
ber of  guests  who  do  not,  and  certainly  they  do 
not  increase  the  profit  when  one  considers  what 
could  be  sold  otherwise.  Is  the  profit  larger 
direct  or  indirect,  if  50  portions  of  Irish  stew 
can  be  sold  for  75c.  each,  instead  of  10  portions 
of  Navarin  d'agneau  a  I'irlanclaise  for  a  Col- 
lar? 


Are  Foreign  Names  of  Dishes 
easily  understood? 

Next  to  the  excuses  already  mentioned, 
for  using  foreign  names  one  often  hears  the 
statement  made  that  most  of  the  guests  under- 
stand them.  If  we  consider  that  there  are  even 
domestic  names,  peculiar  to  one's  country,  which 
are  not  always  understood  when  applied  to  dish- 
es, we  will  readily  see  that  in  scarcely  any  in- 
stance is  the  foreign  word  permissable.  To 
make  sure  of  this  I  compiled  some  statistics  dur- 
ing my  practical  activity  in  the  restaurant 
world,  of  which  a  few  will  be  given  below. 

Half  of  the  dishes  were  printed  in  Eng- 
lish and  half  in  French.  American  and  German 
guests  with  few  exceptions  speak  English.  The 
menu  in  the  main  was  the  same  after  three  and 
after  six  days.  It  only  changed  in  style  desig- 
nation. For  instance:  Eoast  Beef, 
American  Style  changed  the  third  day 
into  Aloyau  roti  a  la  Tussienne  (Eoast 
Beef,  Tussienne  Style)  and  on  the 
sixth  day  it  was  Eoast  Beef  again  but 


30  The  Art  of  Naming  Dishes 

Lafontaine  Style.  The  change  of  the 
different  style  designations  were  made  so  as  not 
to  have  a  repetition  in  the  eyes  of  the  guests 
after  three  and  six  days.  The  main  word  in 
this  instance  was  roast  beef  (Aloyau  roti). 
All  other  dishes  also  were  changed  from  French 
into  English  and  from  English  into  French  on 
following  days.,  That  is  the  dishes  named  in 
English  on  the  first  day  were  on  the  bills  of 
fare  in  French  on  the  third  day  and  in  English 
again  on  the  sixth  day.  Then  French-named 
dishes  on  the  first  day  were  changed  into  Eng- 
lish on  the  third  day  and  so  forth.  Only  lunch 
and  dinner  was  counted.  Among  257  guests 
1541  orders  were  given  for  meals  which  were 
written  in  English,  and  346  for  those  in  French 
on  the  first  day.  The  third  day  1403  orders 
came  in  for  English  named  dishes,  which  were 
the  same  in  French  the  first  day,  and  386  of  the 
French  named  dishes  which  were  the  same  in 
English  on  the  first  day.  The  sixth  day  1390 
English  named  dishes  were  given  out,  and  404 
of  those  named  in  French. 

In  another  case  of  112  guests,  69  ordered 
jellied  chicken.  Two  days  later  when  the  same 
dish  was  changed  into  chaud-froid  de  poule 
there  were  only  11  orders,  and  on  the  fourth 
day,  when  it  was  jellied  chicken  again  54  orders 
came  in  foij  the  same  dish. 

Of  190  guests,  63  asked  the  waiters  to 
explain  certain  dishes  on  a  "mixed"  bill  of  fare 
and  only  in  14  instances  could  it  be  explained 
by  the  waiters.  When  the  bill  of  fare  was 
changed  into  plain  and  clear  English  11  people 
asked  the  waiters  and  nine  correct  answers  were 
given.  Six  of  the  eleven  were  foreigners  who 
did  not  understand  much  English. 


Intelligible  and  Unintelligible  Names  of  Dishes     31 


This  proves  that  foreign  names  of  dishes 
are  not  easily  understood  by  the  average  person, 
and  therefore  are  not  ordered.  But  we  will  also 
notice  that  the  guests  who  come  to  the  same  res- 
taurant for  some  time,  will  become  better  ac- 
quainted with  the  meaning  of  some  foreign  cul- 
inary expressions  and  slowly  begin  to  order 
them.  If  we  consider  now  that  there  are  hun- 
dreds of  names  on  bills  of  fare  in  one  restaurant 
which  are  changed  daily  or  from  time  to  time. 
One  can  imagine  how  long  it  will  take  a  guest  to 
get  acquainted  with  all  of  them.  In  another 
restaurant  he  again  begins  to  study  the  special- 
ties of  a  house  where  many  dishes  are  the  same 
as  in  the  former  place  but  with  other  names. 
It  is  an  endless  study  for  all  -  both  guests  and 
waiters.  And  now  let  us  consider  the  new  guest 
who  enters  a  restaurant  for  the  first  time.  Is 
it  not  the  aim  of  every  business  man  to  gain  new 
customers?  I  contend  that  the  majority  of  all 
new  guests  come  to  a  restaurant  only  once,  if 
a  bill  of  fare  is  presented  on  which  the  names 
are  riddles  to  them ;  especially  if  they  find  that 
the  served  dishes  are  most  familiar  to  them 
when  written  in  other  plain  English  names.  A 
guest  who  wants  to  sit  down  in  a  first  class  res- 
taurant is  prepared  and  will  gladly  pay  a  first 
class  price  for  his  meal  if  he  knows  what  he  is 
getting ;  but  he  does  not  want  to  be  fooled.  If 
for  instance  you  read  Salade  d'Oeufs  (Egg 
Salad)  and  order  it  and  then  afterward  find 
that  it  consists  of  potato  salad  with  three  quar- 
ters of  a  hard  boiled  egg  on  top,  and  two  leaves 
of  lettuce  on  the  side,  and  you  are  charged  50c, 
would  you  not  be  disappointed  or  angry?  The 
same  happens  with  a  real  camouflaged  potato 
salad  in  some  places,  often  called  Salade  d'- 


32  The  Art  of  Naming  Dishes 

oeufs,  Americaine  (Egg  salad,  American) 
where  the  potato  salad  is  covered  with  thin  cut 
slices  of  eggs.  Potato  salad  with 
boiled  egg  would  be  the  right  name. 
Guests  who  have  such  experiences,  often  do  not 
say  a  word,  but  depart  never  to  return  again. 

One  can  often  notice  that  foreign  names 
of  dishes  are  shown  on  bills  of  fare  in  large 
letters  so  as  to  be  more  attractive ;  but  how  can 
anything  be  more  enticing  than  clear  and  intel- 
ligible language?  It  is  a  proven  fact  that  very 
many  people  naturally  do  not  like  to  ask  for  the 
composition  of  dishes,  and  it  has  been  remarked 
that  those  who  find  unintelligible  bills  of  fare 
always  go  back  to  that  restaurant  where  they 
can  easily  understand  what  is  offered.  Besides 
it  is  surely  right  and  just  that  each  country 
should  offer  its  goods  for  sale  in  its  own  langu- 
age. The  country's  flag  must 
lead  and  those  of  other  nations 
follow.  Thus  should  one's  own 
language  have' precedence.  In 
every  language  there  are  enough  expressions  to 
name  the  principal  ingredients  of  a  dish  without 
the  necessity  of  resorting  to  foreign  names. 


Are  all  Domestic  Names  Understood? 

In  the  following  clippings  from  an  orig- 
inal bill  of  fare  of  a  high  class  and  prominent 
restaurant  in  New  York  we  find  several  names 
which  will  not  be  understood  by  the  most  Eng- 
lish speaking  people.  There  are :  Pigs  in 
Blankets;  H  o  o  v  e  r's  Platter,  etc. 
How  many  will  have  to  ask  what  these  are  be- 
fore they  order,  and  how  many  will  neither  ask 


Intelligible  and  Unintelligible  Naming  of  Dishes     33 

nor  order  if  only  these  names  are  given  (as  is 
sometimes  done)  and  no  explanation.  The  fol- 
lowing clippings  with  their  detailed  explana- 
tions of  all  style  names  (a  la )  are 

wonderful  exceptions  in  the  restaurant  world. 
It  is  perhaps  possible  that  these  bills  of  fare 
with  their  intelligible  names,  were  to  a  large 
extent  responsible  for  the  great  success  of  the 
house  where  they  were  used. 


THE  BASE  OF  OUR  SUCCESS 


Our  Latest  Innovation! 

COMBINATION     PLATE     DINNERS 

AND 
PLANKED  FISH,  POULTRY  and  STEAKS 


Chicken  Mushroom  Plate  Dinner 

Half  Broiled  Spring  Chicken,  with  Virginia  Bacon,  Asparagus 
Tips  and  Broiled  Fresh  Mushrooms,  Stuffed  Celery,  Crab 
Meat,   Hearts   of   Lettuce   with   Russian   Dressing,   Baked 
Potato    1.10 

Individual  Planked  One  Pound  Club  Bone  Steak  1.00 
Service  One  Person  Only.        Additional  Service,  25 c. 

Beefsteak  Plate  Dinner 

Delicious  Tender  Beefsteak  and  Mushroom  Sauce,  Fried  Filet 
of  Sole,  Fresh  Virginia  Crab  Meat  gratinated,  Dill  Pickles, 
Potato  1.00 

Large  Fried  Cherrystones,  Rockefeller  .45 

With  Broiled  Fresh  Mushrooms  and  Virginia  Bacon,  under  Glass 

Clam  Bake  Mushroom  Plate  Dinner 

Half  Broiled  Spring  Chicken,  with  Broiled  Fresh  Mushrooms 
and  Asparagus  Tips,  Steamed  Soft  Clams  with  Butter 
Sauce,  Stuffed  Celery,  Fried  Filet  of  Sole,  Hearts  of 
Lettuce  with  Russian  Dressing,  Crab  Meat  gratinated  1.10 

Individual  Planked  Half  Spring  Chicken,  Sou.  Style  $1 
Additional  Service. 

Shore  Plate  Dinner 

Broiled  Stuffed  Lobster,  Half;  Steamed  Soft  Clams  with 
Butter  Sauce,  Fresh  Virginia  Crab  Meat  gratinated, 
Sliced  Tomatoes  and  Celery  90 

Tenderloin  Steak  En  Casserole,  for  two,  2.25 


Turkey  Plate  Dinner 

Roast  Vermont  Turkey,  Stuffed;  with  Asparagus  Tips  and 
Cranberry  Sauce,  Hearts  of  Lettuce  with  Russian  Dress- 
ing, Steamed  Soft  Clams  with  Butter  Sauce,  Stuffed 
Celery,  Fresh  Virginia  Crab  Meat  gratinated  1.10 

Planked  Supreme  Porterhouse 
for  two,  2.75;       for  three,  3.75;       for  four,  4-75 

Chop  Plate  Dinner 

Broiled  One-Pound  Mutton  Chop,  Fried  Filet  pf  Sole,  Crab 
Flake   gratinated,    Stuffed    Green    Peppers,    Table    Celery, 
and  Potatoes - —  1.15 

Whole  Broiled  Tenderloin  (full  filet)  Fam.  Style 
For  Six,  5.00;        Planked,  6.50 


DAILY  SHIPMENTS  FROM  THE  OCEAN 

Genuine  Blue  Point  Oysters  .....................  ................................  20-35 

Famous  Cape  Cod  Oysters  ..............  _  ...................  ......  .................  25-40 

Selected  Little  Neck  Clams  ..............  _  .......  ......  .............................  20-35 

Large  Pink  Cherrystones  ............................  _  ....................  .  ...........  25-40 

Lynnhaven  Oysters  .....  _  .....................................  .....  _  ......................  _  ...........  30 

Baket  Guilford  Soft  Clams  with  Green  Pepp.ers  and 
Shrimp  Salad,  Russian  Dressing  .....  _  ................  _  ...............  50 

Roast  Lynhaven  Oysters,  in  Shell,  with  Virginia 
Bacon  and  Green  Peppers,  Shrimp  Salad,  Russ 
Dressing  .............................................  .....  _*  .........................  _  ..........  _________  .50 

Steamed  Soft  Clams,  with  Plenty  of  Prre  Clam  Broth 
and  Butter  Sauce  _______  ......  -  ...................  ____  ........................  .50 

Large  Oyster  Fry,  Rockefeller,  with  Virginia  Bacon 
and  Broiled  F'resh  Mushrooms  ......................  _______  ......  45 

Pigs  in  Blankets  (Large  Oysters,  wrapped  in  Vir- 
ginia Bacon,  Roasted  with  Green  Peppers  and 
Shrimp  Salad,  Russian  Dressing)  .....  ________  ............  .  ......  60 

Every  Oyster  or  Clam  opened  to  order. 


Relishes 

Royal  Grape  Fruit  Cocktail  ....................  _  .....  .._  ..........................  ,  ......  25 

Real  Mexican  Chili  Meat  (Chili  con  Carne)  ...........  *  .....  .25 

Shrimp  Cocktail  ...........  _  ..........  _  ...................  ____  ................................  -  ............  30 

Stuffed  Celery  ..............  .......................  ____________________  ......................  _  ...............  30 

Lobster  Cocktail  .......................................  ........  ____________  ...........  .........  ......  ......  30 

Table  Celery  .....  ,  ................................  _  .........  _____  .......  _  .......  _  .....  _  .....................  25 


Soups 

Chicken  with  Leeks  (Cooke  Leekey)  .............................  -  ......  10 

Tomato  Soup  ...........  _  .......  _  .......  _  .......  -  .........................  -  .......................................  10 

Consomme  with  Rice  ;  Chicken  Broth  in  Cup  „  ...........  -..  .10 

Clear  Green  Turtle  .....  _____  ......  -  .......  _____________________________________  ...............  20 

Pure  Clam  Juice  ..............  _____  .............................  ~  .............  -----------  ...............  10 

Onions  gratinated  with  Parmesan  Cheese  ...........  ........  ......  25 


HOOVER'S  PLATTER 

Veal  Steak  Bordelaise  Sauce 

Crab  Meat  au  Gratin,  Lettuce,  Tomato,  Stuffed 
Green  Peppers,  Potatoes  ~ 1.00 


Large   Oysters  Stewed  in   Pure   Cream,   Milk  and 
Butter ~~.  -  .45 

Vegetables 

Artichock  in  Dutch  Sauce  25 

Creamed  Yellow  Turnips  .20 

Fried   Egg   Plant   - —  .    .20 

String  Beans  — 20 

Sourcrout    - '• -20 

Spinach    _ _ 20 

Peas  ._  -20 

Red  Cabbage,  Flamande  -20 

Mashed  O'Brien  Potatoes  _ .20 

Lyonese  Pbtatoes,  Hashed  in  Cream,  or  Hashed  Brown  —  .15 
French  Fried  -  -15 

Salads 

Lettuce  or  Remain  Saiad  __ 20 

Sliced  Tomatoes .20 

Table  Celery  .25 

Combination  Salad . .30 

Chicken   Salad ,..'. — 15 

Grape  Fruit  Salad  „ 60 

Shrimp  Salad .75 

Lobster  Salad 1.10 

Lobster  Cocktail . .60 

Crab  Flake  Salad .80 

Cheese 

Lederkranz  and  Saltines  .20 

American    .25 

Camenbert  _ . 30 

Swiss  and  Pumpernickle .20 

Philadelphia  —   .20 

White  or  Red  Bar-le-duc  _ ~  .40 


Dessert 

Apple  Fritters,  Lemon  Sauce „ 10 

Maringue  Icecream  with  French  Vanilla  Sauce  25 

Assorted  French  Pastry _ 10 

Apple,  Minced  or  Peach  Pie  _  .10 

Cheese  Cake  or  Mocha  Tart „ 15 

Icecseam  Cup,  Sarah  Bernard  40 

Baked  Apple  with  Cream  15 

Icecream  and  Peach  or  Pineapple  Melba  25 

Chestnut  Pudding,  Nesselrode 25 

Coffee  or  Chocolate  Parfeit  25 

English  Plum  Pudding,  Hard  and  Brandy  Sauce  20 

Vanilla,  Coffee  or  Chocolate  Ice  Cream  ...„ 20 

French  Vanilla  „ 25 

Hot  Chocolate  or  Melva   Sauce  _  extra   lOc 

Banana  Split,  Fantasie  Style  30 

Turkish  Coffee  in  Percolator  for  Two  .50 

Supreme  Coffee  per  Pot With  cream 


One  Pound  Mutton  Chop  in  Casserole,  Fried  Egg  Plant  _____  75 

Grilled  Sweetbreads  with  Mushroom  Sauce  and  Green  Peas  65 
Selected  Lump  Crabflakes,  gratinated,  Morney  _____  75 

Saddle  of  Rabbit,  in  Casserole,  Red  Cabbage  Flamande  _  _  60 
Breaded  Veal  Cutlet,  Spaghetti  Napolitaine  ________  ^  ______  75 

Omelette  with  Potatoes,  Parmesan     'heese,  Savoyan  ___________  50 

Schrimp  Crabflakes,  Soft  Clams,  Indian  in  Chafing  Dish  ___  .90 
Fried  Pork  Chops,  Robert  Sauce  and  Sourcrout  ______________  85 

Giant  Shrimps,  Newburg  with  Rice,  in  Casserole  ____________  .....  60 

Roast  R.  I.  Turkey,  Dressing,  Apple  Sauce  __  ......  ____  75 

Planked  Salmon  Steak,  Fulton  Market  ........  ______________  75 

Broiled  Fresh  Mushrooms,  Va.  Bacon  ___  .....  ________________  90 

Broiled  Spanish  Mackerel,  Butter  Sauce  ...............  ....  .......  ________  55 

NEW  INDIVIDUAL  PLANKS 

Planked  Single  Club  Steak,  Bouquetierre  „.  .....  „_  ......  _  ......  ______  1.00 

Half  Planked  Spring  Chicken,  Vegetables  ____________  .....  __  style  1.00 

Planked  Spanish  Mackerel,  Fulton  Market  __  ......  -  ..........  -  .80 

Planked  Individual  Porterhouse,  __.  .........................  „..  style  _______  1.25 

SPECIALS  TO-DAY 

Home  Made  Corn  Beef  and  Cabbage,  Gaked  Potatoes  _________  60 

Paprika  Chicken,  Second  Joints,  Noodles  and  Potatoes  ________  .60 

Home  Made  Corn  Beef  and  Cabbage,  Baked  Potatoes  ___  .60 
Baked  Newport  Sausages,  Sourcrout,  Mashed  Potatoes.  _  45 
Sauted  Rabbit,  Provencale  with  Olives,  Vegetables,  Potatoes  55 
Fried  Large  Silver  Smelts,  Sauce  Remoulade  ______  ............  —  65 

Steamed  Finnan  Haddie,  Drawn  Butter  ____________________  65 

Giant  Shrimps,  Creole  with  Rice  in  Casserole  __  .55 
Boiled  Live  Codfish,  Egg  Sauce  .......  ___________  ........  _______  50 

Broiled  Spanish  Mackerel,  Paprika  Butter  ________  .........  _____________  60 

Fried  L.  I.  Scallops.  Sauce  Tartar  _.._  ......  _________  .....................  --  .65 

Broiled  Kennebec  Salmon,  Butter  Sauce  _________________________  .........  ~  60 

Supreme  of  Lemon   Sole,   Florentine  ...........  ____  .......  --------  ........  —   55 


Steamed  Soft  Clams,  Plenty  of  Pure  Clam  Broth,  But  Sauce  60 
.Baltimore  Broil:   Large  Broiled  Oysters  on  Toast, 

with  Broiled  Fresh  Mushrooms  and  Butter  Sauce  60 

Pigs  in  Blankets:    Oysters  Wrapped  in  Virginia  Bacon, 

Roasted  w.  Green  Peppers  &  Shrimp  Salad,  Russ  Dres'g  70 


Neptune  is  our  Fisherman;  the  Ocean  our  Reserve! 

CLAMS  and  OYSTERS 
Every  Clam  and  Oyster  is  Opened  to  Order 

Genuine  Blue  Point  Oysters 20-.35 

Famous  Cape  Cod  Oysters  25-.40 

Lynnhaven  Bay  Oysters   (large)  _ 30 

Large  Pink  Cherrystone  Clams 25-.40 

Selected  Little  Neck  Clams 20-.35 

Roast  Lynhaven  Oysters,  in  Shell,  with  Virginia  Bacon  and 

Green  Peppers  and  Shrimp  Salad  _ 50 

Baked  Guilford  Soft  Clams,  with  Green  Peppers  and  Virginia 

Bacon  and  Shrimp  Salad  50 

Large    Oyster    Fry,    Rockefeller,    with    Virginia    Bacon    and 

Shrimp    Salad .50 

Broiled  Fresh  Mushrooms  45 

Steamed  Soft  Clams,  Free  from  that  Sandy  Grit,  Served  with 

Plenty  of  Pure'  Clam  Broth  and  Butter  Sauce 50 

Pigs  in  Blankets,  Large  Oysters  wrapped  in  Virginia  Bacon, 

with  Green  Peppers  and  Shrimp   Salad  60 

Baltimore  Broil,  Large  Broiled  Oysters  on  Toast,  with  Vir- 
ginia Bacon  and  Broiled  Fresh  Mushrooms  50 

Cherrystone  Clams,   Fisherman    Style,   with   Green   Peppers, 

Virginia  Bacon  and  Shrimp  Salad  50 

Oyster  Cream  Stew,  All  Large  Oysters,  Stewed  in  Milk  and 
Cream    _ _ _ 40 

We  prepare  Clams  or  Oysters 


—  any  style  our  Patrons  may  Suggest 
EVERY  CLAM  AND  OYSTER  OPENED  TO  ORDER 

<*?*. 

LOBSTERS 

Fresh  every  day  from  Portland,  Maine,  and  Rockland, 
Maine;  Boston  and  Nova  Scotia;  Are  very  scarce  at 
Present.  Temporary  Prices. 

Whole  Boiled  Baby  Lobster _ „ 90 

Lobster,  Newburg,  in  chafing  dish  1.00  1.90 

Lobster,  American,  in  chafing  dish 1.00 ._ 1.90 

Whole  Broiled  Baby  Lobster 1.00 


Lobster  Cocktail , .60 

Lobster  Salad . 60 

Large  Broiled  LOBSTERS  as  per  request  at  less  than  elsewhere 

CRAB  FLAKE  SPECIALTIES 

Crab  Meat  gratinated . .80 

Crab  Meat  Cocktail,  Tokio ( _  .50 

Crab  Meat  Salad  ,. .85 

Crab  Flakes  Baltimore,  with  Mushrooms  and  Green  Peppers  .85 

Stuffed  Deviled  Crab,  Chili  Sauce   (!)„: 40     (2) 75 

Crab  Flakes,  Newburg,  in  chafing  dish .85        ...  1.50 


Bills  of  Fare  in  more  than  one 
language 


In  these  days  of  international  travel, 
much  more  knowledge  has  been  required  of  per- 
sons employed  in  the  different  international 
hotels  and  restaurants  than  was  formerly  the 
case.  Along  with  many  other  things  a  know- 
ledge of  languages  has  become  necessary  in  or- 
der to  execute  the  wishes  of  strangers  in  a  better 
and  quicker  manner.  Experience  has  proven 
that  foreigners  prefer  to  stop  at  hotels  where 
they  can  make  themselves  understood  in  their 
njother-toaigue.  Some  hotelmen  started  early 
to  engage  employees  versed  in  languages,  and 
this  courtesy  gave  great  pleasurje  to  the  guests 
and  brought  about  wonderful  results.  The 
guests  recommended  such  hotels  wherever  they 
went,  and  many  establishments  founded  an  in- 
ternational reputation  on  this  new  arrangement. 
Now-a-days  there  is  hardly  any  international 
hotel  or  restaurant  which  does  not  have  a  staff 
of  employees  versed  in  languages. 

With  the  universally  recognised  fact  that 
a  staff  versed  in  idioms  draws  and  keeps  guests, 
is  it  surprising  that  the  importance  of  having 
menus  and  bills  of  fare  in  more  than  one  langu- 
age is  not  more  widely  recognised.  Proportion- 
ally, there  are  very  few  establishments,  and 
these  are  praiseworthy  exceptions,  that  have 
such  bills  of  fare.  The  leading  men  know  the 


Bills  of  Fare  in  More  than  One  Language          43 

advantages  of  such  an  institution,  and  they 
never  can  abolish  it  without  causing  displeasure 
to  many  of  their  guests. 

Some  of  the  great  steamship  lines  have 
Hecognised  the  advantage  of  bills  of  fare  in  more 
than  one  language.  On  nearly  all  of  their  pas- 
senger steamers  there  are  bills  of  fare  printed 
in  two,  and  even  in  three,  languages.  How  many 
passengers  appreciate  and  welcome  this  arrang- 
ement only  those  can  judge  who  have  had  the 
opportunity  of  observing  them  and  of  speaking 
to  them  about  it.  There  is  no  doubt  that  pre- 
senting bills  of  fare  in  m|ore  than  one  language 
has  brought  the  companies  many  new  customers. 
In  hundreds  of  cases  it  has  been  noticed  how 
pleasantly  surprised  are  the  passengers  when 
they  step  into  a  dining  room  for  the  first  time, 
and  glance  at  the  bill  of  fare.  Very  often  the 
stewards  are  asked  if  the  cards  may  be  kept 
and  by  the  next  mail  many  of  these  ane  sent  to 
friends  and  relations  with  letters  of  praise.  How 
much  stress  some  companies  lay  upon  the  menu 
is  shown  by  the  fact  that  they  have  printed 
books  for  the  chief  stewards  and  printers  to 
facilitate  the  translations. 

Besides  the  already  mentioned  advan- 
tages of  furnishing  intelligible  menu  cards,  a 
bill  of  fare  in  more  than  one  language  makes 
it  possible  for  most  of  the  guests  to  select  dishes 
with  ease  and  without  asking  questions,  and 
consequently  provides  a  quicker  service  as  the 
following  example  shows. 

Of  708  passengers  (Americans,  Germans, 
Spaniards),  286  asked  what  certain  dishes  were 
like  or  told  the  stewards  to  bring  anything  that 
was  good.  In  this  case  there  were  only  English 


44  The  Art  of  Naming  Dishes 

bills  of  fare.  When  a  bill  of  fare  in  English, 
German  and  Spanish  was  given  out,  only  43 
questions  were  asked  and  the  time  consumed  in 
serving  a  dinner  or  lunch,  took  the  stewards  18 
minutes  less. 

It  is  clear  that  most  foreign  guests  in 
hotels  and  restaurants  of  an  international  char- 
acter, will  also  appreciate  bills  of  fare  in  several 
languages  as  well  as  the  passengers  on  steamers, 
especially  as  the  hotels  furnish  homes  for  most 
of  the  passengers.  The  usual  reply  that  there 
are  always  more  passengers  on  steamers  than 
there  are  foreign  guests  in  international  hotels, 
is  actually  not  so ;  at  least  the  difference  is  not 
large  in  proportion  to  the  capacity  of  steamers 
and  hotels. 

That  menus  and  bills  of  fare  in  more 
than  one  language  receive  so  little  attention  in 
hotels  and  restaurants  is  mainly  the  fault  of 
the  erroneous  assumption  that  the  waiters  are 
versed  in  languages  and  therefore  the  bills  of 
fare  are  not  necessary.  This,  notwithstanding 
the  already  mentioned  disadvantages  of  waiters 
being  questioned  by  guests.  We  know  that 
steamers  also  have  a  staff  well  versed  in  langu- 
ages and  yet  the  new  arrangement  was  made 
and  proved  successful.  It  is  often  said  that  the 
cost  of  translation  and  the  printing  is  too  high, 
but  these  expenses  are  mostly  overestimated. 
They  are  so  small  that  they  ought  not  to  be  con- 
sidered at  all ;  on  the  contrary  they  will  bring 
a  rich  reward.  It  can  easily  be  explained  why 
foreign  guests  would  welcome  bills  of  fare  in 
more  than  one  language,  all  that  is  necessary 
is  i  o  pii  •  one's  self  in  the  place  of  a  stranger  who 
has  bofore  him  a  bill  of  fare  in  a  language  which 


Table  Cards  In  More  Than  One  Language        45 

he  does  not  speak  or  cannot  read,  to  say  nothing 
of  the  faulty  foreign  names  which  often  occur. 
That  the  number  of  guests  without  any  or  a  very 
small  knowledge  of  languages  is  great,  is  known 
by  all  professional  men  engaged  in  internation- 
al hotels  and  restaurants. 

When  suggesting  the  printing  of  bills  of 
fare  in  more  than  one  language,  one  certainly 
does  not  expect  that  each  hotel  or  restaurant 
shall  print  cards  in  as  many  languages  as  there 
are  nationalities  represented.  This  would  be 
impossible.  In  most  cases  two  languages  would 
be  sufficient,  while  others  perhaps  will  do  good 
to  have  cards  in  three  languages,  either  in  Eng- 
lish, French,  Spanish,  or  German,  etc.,  according 
to  the  country  in  which  the  establishment  is  lo- 
cated, and  according  to  the  nationalities.  One 
of  two  or  three  languages  are  understood  by 
most  guests.  On  no  account  should  there  be 
bills  of  fare  in  one  foreign  language  alone,  as  it 
shows  a  disrespect  and  disregard  of  the  national 
language  which  in  the  U.  S.  A.  is  English.  Ex- 
ceptions could  be  made  when  honoring  a  society 
of  foreigners  by  banquets  given  to  them  during 
a  visit  in  a  foreign  country,  though  also  there  a 
translation  in  the  national  language  in  the 
second  place  would  be  much  better. 

A  short  bill  of  fare  in  the  four  mentioned 
languages  follows  here.  Bills  of  fare  that  have 
a  large  chjoice  of  dishes  and  are  too  long  to  be 
printed  on  one  side,  can  be  printed  on  more 
pages  and  may  be  numbered  so  that  a  waiter 
who  does  not  understand  a  certain  language  may 
read  it  in  the  language  which  he  knows.  Such 
an  example  is  given  too  in  the  following. 


DINNER    TO    ORDER 


Introduction  : 

Oyster  Cocktail. 

Soups  : 

Beef  Consomme  in  Cup. 
Chicken  Cream  Soup,  Danish. 

Fish: 

Boiled  Sea  Bass,  Sauce  Soubise. 
Entrees  : 

Larded,  braised  Beef,  Mode. 

Kidney  Ragout  with  Mushrooms. 

Roast  Shoulder  of  Mutton. 

Grill:  (15  Minutes) 

Pork  Chops. 

Poultry  : 
Roast  Caponized  Chicken. 

Vegetables: 

Brussel  Sprouts.  Creamed  Peas 

Boiled,  baked,  or  mashed  Potatoes. 

Potato  Croquettes. 

Salads: 
'  Lettuce.  Tomatoes. 

Preserves: 
Peaches.  Cherries. 

Cheese: 
Roquefort.  Cream. 

Dessert: 
Vanilla  Ice  Cream.  Pastry. 

Fruit: 

Oranges.  Grapes. 

COFFEE.  TEA. 


DINER    A    LA   CARTE 


Hors-d'Oeuvre: 

Cocktail  de  Huitres. 

Potages: 

Consomme  de  Boeuf  en  Tasse. 
Creme  de  Poule,  Danoise. 

Poisson: 

Bar  de  mer  bouilli,  Sauce  Soubise. 
Entrees: 

Boeuf  pique,  braise  a  la  Mode. 

Ragout  de  Rognons  aux  Champignons. 

Epaule  de  Mouton  rotie. 

Grill:  (15  Minutes) 

Cotelettes  de  Pore. 

Volatile: 
Poularde  rotie. 

Legumes: 

Choux  de  Bruxelles.  Pois  a  la^  Creme. 

Pommes  d.  t.  bouillies,  au  four,  ou  Puree. 

Croquettes  de  Pommes  d.  t. 


Laitues. 

Salades: 

Tomates. 

Peches. 

Compote 

Cerises. 

Fromages: 
Roquefort. 

Creme. 

Glace  creme  de 

Desert: 
Vanille. 

Patisserie. 

Fruits: 

Oranges, 
CAFE. 

Raisins. 
THI 

HAUPTMAHLZEIT  NACH  DER  KARTE 


Vorspeise: 
Austern-Kocktehl. 

Suppen: 
Rind-Kraftbriihe  in  Tasse.   Huhn-Rahmsuppe,  danisch. 

Fisch: 

Gekochter  Seebarsch,  Soubise-Tunke. 
Eingangsgerichte  : 

Gespickter  Rindsschmorbraten,  modisch. 

Nierenragu  mit  Tafelpilzen. 

Gebratene  Hammelschulter. 

Vom  Rost:  (15  Minuten) 

Schweinschrippchen. 

Gefliigel: 

Gebratenes  Masthuhn. 
Gemiise: 

•  Rosenkohl.  Erbsen  in  Rahmtunke. 

Gekochte,   gebackene  oder  Mus-Kartoffel. 
Kartof  f  elkr  usteln  . 

Salate: 
Lattich.  Tomaten. 

Eingemachtes  : 
Pfirsiche.  .  Kirschen. 

Kdse: 
Roquefort.  Rahm. 

Nachtisch: 
Vanille-Rahmeis.  Geback. 

Frucht: 

Apfelsinen.  Weintrauben. 

KAFFEE.  TEE. 


COMIDA  A  LA   CARTA 


Entrada: 

Cocktail  de  Ostras. 
Sopas: 

Consomme  de  Vaca  en  taza. 
Sopa  cremosa  de  Gallina.  Danesa. 

Pescado: 

Perca  cocida,  Salsa  Soubise. 
Entres: 

Vaca  mechada,  rehogada  a  la  Moda. 

Ragu  de  rinones  con  setas. 

Pernil  de  Carnero  asado. 

Parrillds:  (15  minutes) 

Chuletas  de  cerdo  emparrilladas. 

Aves: 

Gallina  gorda  asada. 
Legumbres: 

Col  Lombarda.  Guisantes  en  Crema. 

Papas  cosidas,  fritas,  6  pure, 
Croquetas  de  papas. 

Ensaladas: 
Lechuga.  Tomates. 

Compotas: 
Melocotones.  Cerezas. 

Quesos  : 
Roquefort.  Crema. 

Postre: 
Helado  vainilla.  Pasteles. 

Frutas: 

Naranjas.  Uvas. 

CAFfi.  Tfi. 


Bill  of  Fare  to  Order 

SPECIALTIES: 

1.     Consomme.  2.     Clam  Chowder. 

3.     Chicken  Cream  Soup.  4.     Fried  Brook  Trout 

5.  Boiled  Breast  of  Beef,  Horseradish  Sauce,  Bouillon  Potatoes, 

6.     Goose  Giblets,  American. 

7.     Stewed  Lamb  Tongue,  Mashed  Turnips. 

8.    Roastbeef,  Cauliflower,  French  fried  Potatoes. 

9.     Chicken  Fricassee. 

10.     Francfort  Sausages,  Mashed  Potatoes,  Sourcrout 
11.     Hot  Mince  Pie. 


To  ^  Special  Order: 


Oysters  and  Clams: 

1.  Blue  Point  Oysters  in  Shell 

2.  Cape  Cod  Oysters  in  Shell 

3.  Large  Oyster  Fry 

4.  Steamed  Soft  Clams 

5.  Roast  Lynnhaven  Oysters 

6.  Baked  Soft  Clams 

Side  Dishes: 

7.  Olives 

•8.  Radishes 
9.  Cibols 

10.  Pickled  Cucumbers 

11.  Salted  Cucumbers 

12.  Anchovies 

13.  Sardines 

14.  Sardines  on  Toast 

15.  Caviare  on  Toast 

Soups : 

16.  Meat  Broth  w.  Rice 

17.  Consomme,  Windsor 

18.  Strained  Pea   Soup 

19.  Tomato  Cream  Soup 

20.  Lobster  Cream  Soup 


Eggs  : 


21.  Boiled 

22.  Fried 

23.  Fried  w.  Bacon 

24.  Fried  w.  Ham 

25.  Scrambled,  plain 

26.  Scrambled  w.   Salmon 

27.  Scrambled  w.  Ham 

28.  Scrambled  w.  Bacon 

29.  Scrambled  w.  Tomatoes 

30.  Scrambled  w.  Asparagus 

31.  Scrambled  w.  Fruit  Jelly 

32.  Omelet,  plain 

33.  Omelet  w.  Rum 

34>  Omelet  w.  Mushrooms 

35.  Puffed  Omelet 

Fish: 

36.  Fried  Smelts 

37.  Fried  Smelts  w.  Remoulade  Sc. 

38.  Fried  Herring 

39.  Fried   White   Fish 

40.  Boiled    Blue    Fish 

41.  Boiled  Barbel 

42.  Fish  Croquettes 

43.  Fish  Cake 


Table  Cards  In  More  Than  One  Language 


Crustaceans  : 
44-  Lobster  w.  Mayonnaise 

45.  Crabs  w.  Mayonnaise 

46.  Baked  Lobster 

47.  Jellied  Crabs 

48.  Fried  Frog  Legs 

Entrees: 

49.  Roastbeef 

50.  Roast  Veal 

51.  Roast  Mutton 

52.  Roast  Pork 

53.  Irish  Lamb  Stew 

54.  Small  Steak 

55.  Small  Steak  w.  Onions 

56.  Sirloin  Steak 

57.  Sirloin  Steak  w.  Onions 

58.  Tenderloin  Steak 

59.  Breaded  Veal  Collop,  Vienna 

60.  Grillade  of  Pork 

61.  Stewed   Kidneys 

62.  Beef  Hash 

63.  Beef  Hash  w.  Egg 
64-  Veal  Fricassee 

65.  Roast  Venison  Steak 

66.  Beef  Goulash 

Poultry: 

67.  Roast  Chicken 

68.  Roast  Turkey 

69.  Roast  Pigion 

70.  Roast  Chickling 

71.  Jellied  Fillet  of  Chicken 

72.  Chicken   Fricassee 

Vegetables: 

73.  Cauliflower 

74.  White  Cabbage 

75.  Red  Cabbage 

76.  String  Beans,  creamed 

77.  New  Peas 

78.  Asparagus,  fricasseed 

79.  Asparagus  Tips 

80.  Macaroni,   breaded   and  baked 

81.  Noodles 

82.  Turnips 

83.  Carrots  in  white  Sauce 

Potatoes: 

84.  Boiled 

85.  Baked  in  their  Skin 

86.  Fried 

87.  Mashed 

88.  French  Fried 

89.  German  Fried 

90.  Cream 


91.  Mint 

92.  Lyonese  style 

93.  Bouillon 

Salads: 

94.  Red  Beets 

95.  Potato 

96.  Potato  w.  Bacon 

97.  Potato  w.  Mayonnaise 

98.  Letttuce 

99.  Asparagus 

100.  Dentellion 

101.  Mixed  Herring 

102.  Fish 

103.  Mixed  Fruit 

104.  Lobster 

Cold  Dishes: 

105.  American  Smoked  Ham 

106.  Boiled  Ham 

107.  Roast  Beef 

108.  Smoked  Beef 

109.  Smoked  Whitefish 

110.  Liver  Sausage 

111.  Cervelat  Sausage 

112.  Tongue  Sausage 

113.  Bologna  Sausage 

114.  Head  Cheese 

115.  Smoked  Eel 

116.  E,el  in  Jelly 

117.  Smoked  Beef  Tongue 

118.  Sour  Lamb  Tongue 

Sandwiches : 

119.  Smoked  Ham 

120.  Boiled  Ham 

121.  Roastbeef 

122.  Beef  Tongue 

123.  Chicken 

124.  Sardines 

125.  Anchovies 

126.  .Caviare 

127.  Egg 

128.  Swiss  Cheese 

129.  American  Cheese 

Sweet  Dishes: 

130.  Rice  Pudding,  Fruit  Sauce 

131.  Banana  Fritters 

132.  Baked  Apple  w.   Cream 

133.  Pancake,  plain 

134.  Apple  Pie 

135.  Apricot  Pie 

136.  Strawberry  Cake 

137.  Vanilla  Icecream 

138.  Light  Icecream 

139.  Sherbet 


52  The  Art  of  Naming  Dishes 

Fruits :  Drinks : 

U°l    Pear'  '"•  ^ffee 

U2    Oranee  150'    Coffee»    sma11 

US    Pineapple  151'  Coffee/w.  Cream 

144    Cherries  152'  Coffee  w-  whiPPed  Cream 

Cheese:  153'  ^ 

145.  Swiss  15i'   Cocoa 

146.  Camenbert  {5S-  Chocolate 
^^7.   Roquefort  Jo6'   Mllk 
^^5.  Cream 


Carte  du  Jour 

SPECIALITES: 

1.    Consomme.  2.    Potage  de  Lucines,  Americaine. 

3.    Potage  Creme  de  Poule.  4.    Truite  frite. 

5.     Poitrine  de  Boeuf  bouillie,  Sauce  Raifort, 

Pommes  d.  t.  au  Bouillon. 

6.     Abattis  d'Oie,  Americaine. 

7.    Langue  d'Agneau  etuvee,  Puree.de  Navets. 

8.    Roti  de  Boeuf,  Choux-fleur, 
Pommes  de  terre  roties  a  la  Franchise. 

9.     Fricassee  de  Poule. 

10.  Saucisses  de  Francfort,  Puree  de  Pommes  d.  t.,  Choucroute. 
11.     Pate  de  Hachis  a  PAnglaise. 

A  Commander  special: 


Huitres  : 

1.  Huitres  de  Blue  Point  en  Coquille 

2.  Huitres  de  Cape  Cod  en  Coquille 
S.  Friture  de  Huitres 

4.  Lucines  braisees 

5.  Huitres  de  Lynnhaven  grillees 

f.  Lucines  frites 

Hors-d'oeuvre: 
7.  Olives 

g.  Radis 

9.  Ailes   d'Espagne 

10.  Concombres  marine* 

11.  Concombres  sales 

12.  Anchois 

13.  Sardines 

14-  Canape,  de  Sardine* 

15.  Canape  de  Caviar 

Potages : 

16.  Bouillon  au  Ria 

17.  Consomme,   Windsor 
IS.  Potage  passe  de  Pois 

19.  Potage  creme  de  Tomates 

20.  Potage  creme  de  Homard 


Oeufs: 

21.  a  la  coque 

22.  frits  ^ 
•23.  frits  au  Lard 

24.  f  'its  au  Jambon 
^•>.  brouilles  au  naturel 
$6.    brouilles  au   Saumon 

27.  brouilles  au  Jambon 

28.  hrouiiles  au  Lard 

29.  brouilles  a  la  Tomate 

30.  brmilles  aux  Asperges 

ouilles  a  la  Gelee 
3J.  Omelette  au  naturel 
-%,?.  o  ne^ette  au  Rum 

34.  Omelette  aux  Champignons 

35.  Omelette  soufflee 

Poisson  : 
3C.   feperlans  frits 

37.  6perlans  frits,   Sc.   Remouladt 

38.  Hareng  roti 

39.  Blanchaile  frite 

40.  Dorade  bouillie 

41.  Barbeau  bouilli 

42.  Croquettes  de  Poisson 


Table  Cards  In  More  Than  One  Language 


43.  Gateau  de  Poisson 

Crustaces : 

44.  Homard  a  la  Mayonnaise 

45.  Crabes  a  la  Mayonnaise 

46.  Homard  frit 

47.  Chaud-froid   de   Crabes 

48.  Grenouilles  frites 

Entrees  : 

49.  Roti  de  Boeuf 

50.  Roti  de  Veau 

51.  Roti  de  Mouton 

52.  Roti  de  Pore 

58.  Navarin  d'Agneau,  Irlandaise 

54.  Bifteck  petit 

55.  Bifteck   petit  a   1'Oignons 

56.  Bifteck   d'Aloyau  . 

57.  Bifteck  d'Aloyau  a  1'Oignons 

58.  Bifteck  de  Filet 

59.  Escalope  de  Veau  panee,  Vienne 

60.  Carbonade  de  Pore 

61.  Rognons  etuves 

62.  Hachis  de  Boeuf 

63.  Hachis  de  Boeuf  aux  Oeufs 

64.  Fricassee  de  Veau 

65.  Morceau  de  Venaison  grille 

66.  Goulash  de  Boeuf 

Volatile: 

67.  Poule  rotie 

68.  Dindon  roti 

69.  Pigeon  roti 

70.  Poussin  roti 

71.  Filet  de  Poule  a  la  Chaud-froid 

72.  Fricassee  de  Poule 

Legumes : 

73.  Choux-fleurs 

74.  Choux  blancs 

75.  Choux  rouges 

76.  Haricots  verts  a  la  Creme 

77.  Haricots  nouveaux 

78.  Asperges  en  Fricassee 

79.  Pointes  d'Asperges 

80.  Macaroni  gratine 

81.  Nouilles 

82.  Navets 

83.  Garottes  en  Sauce  blanc 

Pommes  de  Terre: 

84.  Bouillies 

85.  Au  four  naturel 

86.  Roties 

87.  Puree 

88.  Roties  a  la  Francaise 

89.  Roties  a  1'Allemande 

90.  a  la  Creme 


91.  a  la  Menthe 

92.  a  la  Lyonnaise 

93.  Bouillon 

Salades  : 

94.  Betteraves 

95.  Pommes  de  terre 

96.  Pommes  d.  t.  au  lard 

97.  Pommes  d.  t.  a  la  Mayonnaise 

98.  Laitues 

99.  Asperges 

100.  Dentdelion 

101.  Hareng,  mele 

102.  Poisson 

103.  Fruits  meles 

104.  Homard 

Mets  Froids: 

105.  Jambon  fume  americain 

106.  Jambon  cuit 

107.  Roti  de  Boeuf 

108.  Boeuf  fume 

109.  Dorade  fume 

110.  Saucisson  de  Foie 

111.  Cervelat 

112.  Saucisson  de  Langue 

113.  Saucisson  fume 

114.  Fromage  de  Pore 

115.  Anguille  fumee 

116.  Anguille  en  Gelee 

117.  Languir  de  Boeuf 

118.  Langue  d'Agneau  en  Vinagre 

Petit  PaAn:  • 

119.  au  Jambon  fume 

120.  au  Jambon  cuit 

121.  au  Roti  de  Boeuf 

122.  a  la  Langue  de  Boeuf 

123.  a  la  Poule 
124-   aux   Sardines 

125.  aux  Anchois 

126.  au  Caviar 

127.  aux   Oeufs 

128.  au  Fromage  de  Gruyere 

129.  au  Fromage  americain 

Mets    de    Douceur: 

130.  Pouding  de  Riz,  Sauce  de  Fruit 

131.  Beignets  de  Bananes 

132.  Pomme  au  four  a  la  Creme 

133.  Crepe  au  naturel 

134.  Tarte  couverte  de  Pommes, 

[Anglaise 

135.  Tarte  couverte  de  Abricots, 

[Anglaise 

136.  Gateau  aux  Fraises 


Table  Cards  In  More  Than  One  Language 


137.  Glace  de  Creme  a  la  Vanille 

158.  Dimi-glace 

159.  Sorbet 

Fruits: 

140.  Pomme 

141.  Poir 

142.  Orange 

143.  Ananas . 

144.  Cerises 

Frontages: 

145.  Gruyere 


146.  Camenbert 
.147.  Roquefort 

148.  Creme 

Boissons :    ' 

149.  Cafe 

150.  Demi  Tasse 

151.  Cafe  a  la  Creme 

152.  Cafe  a  la  Creme  fouettee 

153.  The 

154.  Cacao 

155.  Chocolat 

156.  Lait 


Speisen  nach  der  Karte 

SPEZIALITATEN: 
1.     Kraftbriihe.  2.    Venusmuschel-Suppe,  amerikanisch. 

3.     Huhner-Rahmsuppe.       4.     Gebratene  Bachforelle. 
5.  Gekochte  Rindsbrust,  Meerrettich-Tunke,  Bruh-Kartoffeln. 

6.     Ganseklein,  amerikanisch. 

7.    Gedampfte  Lammzunge,  Rubenmus. 

8.     Rindsbraten  mit  Blumenkohl  &  Bratkartoffeln. 

9.     Huhn-Frikassee 

10.     Frankfurter  Wiirste,  Kartoffelmus,  Sauerkraut. 
11.     Hackfleisch-Pastete,  englisch. 

Auf  Besondere  Bestellung : 


Austern  und  Muacheln: 

1.  Blue  Point-Austern  in  d.  Schale 

2.  Cape  Cod-Austern  in  der  Schale 
J.  Gebratene  Grosse  Austern 

4.  Gedampfte  Venusmuscheln 

5.  Gerostete  Lynnhaven-Austern 

6.  Gebackene  Venusmuscheln 

Nebengerichte : 

7.  Oliven 

8.  Radieschen 

9.  Perlzwiebeln 

10.  Essiggurken 

11.  Salzgurken 

12.  Anschoven 

13.  Sardienen 

14.  Sardienen  auf  Rostbrot 

15.  Kaviar  auf  Rostbrot 

Suppen  : 

16.  Fleischbriihe  mit  Reis 

17.  Kraftsuppe,   Windsor 

18.  Durchgestr.  Erbsensuppe 

19.  Tomaten-Rahmsuppe 

20.  Hummer-Rahmsuppe 

Eier: 

21.  Gekocht 
SS.  Gebraten 


23.  Gebraten  mit  Speck 

24.  Gebraten  mit   Schinken 

25.  Riihreier,  einfach 

26.  Riihreier  mit  Lachs 

27.  Riihreier  mit  Schinken 

28.  Riihreier  mit  Speck 

29.  Riihreier  mit  Tomaten 

30.  Riihreier  mit  Spargel 

31.  Riihreier  mit  Fruchtgallerte 
3S.  Eierkuchen,  einfach 

S3.  Eierkuchen  mit  Rum 

34.  Eierkuchen  mit  Pilzen 

35.  Eierknchen-Auflauf 

Fisch: 

36.  Gebratene  Stinte 

37.  Gebratene  Stinte  mit  Remo- 

[laden-Tunkc 

38.  Gebratener  Hering 

39.  Gebratener  Weissling 

40.  Gekochter  Stutzkopf 

41.  Gekochte  Barbe 

42.  Fischkrusteln 

43.  Fischkuchen 

Krustentiere : 

44.  Hummer  mit   Majonese 


Table  Cards  In  More  Than  One  Language 


57 


45.  Krabben  mit  Majonese 

46.  Gebackener  Hummer 

47.  Uebersulzte  Krabben 

48.  Gebratene  Froschschenkel 

Eingangsgerichte : 

49.  Rindsbraten 

50.  Kalbsbraten 

51.  Hammelbraten 

52.  Schweinebraten 

53.  Gedampftes  Lamm-Gericht, 

[irisch 

54.  Kleines  Rindstiick,  gebraten 

55.  Kleines  Rindstiick  m.  Zwiebeln 

56.  Rind-Ruckenstiick,  gebraten 

57.  Rind-Riickenstiick,  m.  Zwiebeln 

58.  Rind-Lendenstiick,  gebraten 

59.  Brotierter  Kalbsehnitzel,  Wie- 

ner Art 

60.  Schweins-Rostbraten 

61.  Gedampfte  Nieren 

62.  Rindfleisch-Gehack,    gebraten 

63.  Rindfleisch-Gehack,  mit  Ei 

64.  Kalbs-Frikassee 

65.  Gerostetes  Wildstiick 

66.  Rindsgoulasch 

Gefliigel: 

68.  Gebratener  Puter 
#9.  Gebratene  Taube 

70.  Gebratenes   Kiicken 

71.  Uebersulzte  Huhnbrust 

72.  Huhn-Frikassee 

Gemiise  : 

73.  Blumenkohl 
74-  Weisskohl 

75.  Rotkohl 

76.  Brechb^hnpTi  in  Rahmtunke 

77.  Junge  Erbsen 

78.  Sparge!  in  Frikassee-Tunke 

79.  Spargelkopfe 

80.  Makaroni,  brotiert  u.  gebacken 

81.  Nudeln 

82.  Ruben 

83.  Mohren  in  weisser  Tunke 

Kartoffeln: 

84.  Gekocht 

85.  Gebacken  in  der  Schale 

86.  Gebraten 

87.  Mus-Kartoffeln 

88.  Franzosisch  e^braten 

89.  Deutsch  gebraten 

90.  Rahm-Kartoffeln 

91.  Minze-Kartoffeln 

92.  Lyonische  Art 

93.  Bruh-Kartoffelh 


Salate: 
94-  Rote  Be  etc 

95.  Kartoffel 

96.  Kartoffel  mit   Speck 

97.  Kartoffel  mit  Majonese 

98.  Lattich 

99.  Spargel 

100.  Lowenzahn 

101.  Bering,  gemischt 

102.  Fisch 

103.  Frucht,  gemischt 

104.  Hummer 

Kalte  Speiaen: 

105.  Amerikanischer  Rauch-Shinken 

106.  Gekochter  Schinken 
10  7.  Rindsbraten 

108.  Gerauchertes  Rindfleisch 

109.  Geraucherter  Weissling 

110.  Leberwurst 

111.  Cervelatwurst 

112.  Zungenwurst 

113.  Mettwurst 

114.  Siilze 

115.  Geraucherter  Aal 

116.  Aal  in  Gallerte 

118.  Saure   Lammzunge 
717.  Geraucherte  Rindszunge 

Brotchen  mit 

119.  Gerauchert.  Shinken 

120.  Gekocht.    Schinken 

121.  Rindsbraten 

122.  Ochsenzunge 

124.  Sardienen 

125.  Anschoven 

126.  Kaviar 

123.  Huhnfleisch 

127.  Eier 

128.  Schweizer  Kase 

129.  Amerik.  Kase 

Susse  Speisen: 
ISO.  Reis-Pudding  mit  Fruchttunke 

131.  Bananen-Krapfen 

132 .  Gebackener  Apfel  m.  Rahm 

133.  Pfannkuchen,  einfach 

134.  Apfel-Pastete 

135.  Apfrikosen-Pastete 

136.  Erdbeertorte 

137.  Vanille-Rahmeis 

138.  Halbgefrorenes 

139.  Scherbett 

Fruchte: 

140.  Apfel 

141.  Birne 


Table  Cards  In  More  Than  One  Language 

142.  Orange  Getrdnke: 

US    Ananas  W.   Kaffee 

1U.  Kirschen  150.  Kaffee,  kleine  Tasse 

151.  Kaffee  mit  Rahm 

Kase:  152.  Kaffee  mit  Schlagsahne 

145.  Schweizer  153.  Tee 

146.  Camenbert  154.  Kakao 

147.  Roquefort  155.  Schokolade 

148.  Rahmkase  156.  Milch 


Lista  de  Platos  a  la  Carta 

ESPECIALIDADES  : 
1.     Consomme.  2.     Sopa  de  Almejas,  Americana. 

3.    Sopa  cremosa  de  Gallina.      4.    Trucha  frita. 
5.     Pecho  de  Vaca  asado,  Salsa  de  Rabano,  Papas  con  Caldo. 

6.    Menudillos  de  Ganso,  Americana. 

7.    Lengua  de  Cordero  estofada,  Pure  de  Nabos. 

8.     Asado  de  Vaca,  Coliflor,  Papas  fritas  a  la  Alemanesa. 

9.    Fricase  de  Gallina. 

10.     Salchichas  de  Francoforte,  Pure  de  Papas,  Berza  acida. 
11.     Empanada  de  Picadillo,  Inglesa. 

A  Demanda  especial. 


Ostras  y  Almejas: 

1.  Ostras  de  Blue  Point  en  Conchas 

2.  Ostras  de  Cape  Cod  en  Conchas 
8.  Fritura  de  Ostras  grandes 

4.  Almejas  rehogadas 

5.  Ostras  de  Lynnhaven 

[emparrilladas 

6.  Almejas  horneadas 

Entradas  : 

7.  Aceitunas 

8.  Reponches 

9.  Puerros 

10.  Cohombros  en  vinagre 

11.  Cohombros  salados 

12.  Anchoas 
18.  Sardinas 

14.  Tostado  con  Sardinas 

15.  Tostado  con  Cabial 

Sopas: 

16.  Caldo  con  Arroz 

17.  Consomme  a  la  Windsor 

18.  Sopa  colada  de  Guisantes 

19.  Sopa  cremosa  te  Tomates 

20.  Sopa  cremosa  de  Cangrejos 


Huevos : 

21.  Cocidos 

22.  Fritos 

23.  Fritos   con    Tocino 

24.  Fritos  con  Jamon 

25.  Revueltos,  simple 

26.  Revueltos  con  Salmon 

27.  Revueltos  con  Jamon 

28.  Revueltos  con  Tocino 

29.  Revueltos  con  Tomates 

30.  Revueltos  con  Esparragos 

31.  Revueltos  con  Jalea  de  Fruta 

32.  Omeleta,  simple 

33.  Omeleta  con  Ron 
34'  Omeleta  con  Hongas 

35.  Omeleta  soplada 

Pescado: 

36.  Espirenques  fritos 

37.  Espirenques  fritos,  Salsa 

[Remoulada 

38.  Arenque  frito 

39.  Albur  frito 

40.  Pescado  azul  cocido 

41.  Barba  cocida 

42.  Croquetas  de  Pescado 

43.  Pastelon  de  Pescado 


60 


The  Art  of  Naming  Dishes 


Crustaceos: 

44.  Cangrejo  con  Mayonesa 

45.  Cangrejuelos  con  Mayonesa 

46.  Cangrejo  horneado 

47.  Cangrejuelos  en  Jalea 

48.  Ranas  fritas 

Entres  : 

49.  Asado  de  Vaca 

50.  Asado  de  Ternero 

51.  Asado  de  Carnero 

52.  Asado  de  Cerdo 

53.  Estofado  de  Cordero,  Irlandesa 

54.  Bifteque  pequeno 

55.  Bifteque  pequeno  con  Cebollas 

56.  Bifteque  de  Lomo 

57.  Bifteque  de  Lomo  con  Cebollas 

58.  Bifteque  de  ?olomo 

59.  Rebanada  de  Ternero 

[panadeaua,  Viena 

60.  Carbonada  de  Cerdo 

61.  Rinones  estofados 

62.  Picadillo  de  Vaca 

63.  Picadillo  de  Vaca  con  Huevo 

64.  Fricase   de  Ternero 

05.  Pedazo  de  Venado  emparrillado 

66.  Goulash  de  Vaca 

Aves: 

67.  Gallina  asada 

68.  Pavo  asado 

69.  Paloma  asada 

70.  Polio  asado 

71.  Espoleta  de  Gallina  en  Talea 

72.  Fricase  de  Gallina  en  Talea 

Legumbres : 

73.  Coliflor 

74.  Repollo  bianco 

75.  Repollo  rojo 

76.  Habas  verduras  en  Crema 

77.  Guisantes  nuevos 

78.  Esparragos  en  Fricase 

79.  Puntas  de  Esparragos 
#0.  Macarrones  gra  tin  ados 

81.  Fideos 

82.  Nabos 

83.  Zanahorias  en  Salsa  blanca 

Papas : 

84.  Cocidas 

85.  Horneadas 

86.  Fritas 

87.  Pure 

88.  Fritas  a  la  Francesa 

89.  Fritas  a  la  Alemanesa 

90.  en  Crema 


91.  con  Menta 

92.  a  la  Lyonesa 

93.  con  Caldo 

Ensaladas : 

94.  Remolachas 

95.  Papas 

96.  Papas  con  Jamon 

97.  Papas  con  Mayonesa 

98.  Lechuga 

99.  Esparragos 

100.  Diente-de-lion 

101.  Arenque,  mixtada 

102.  Pescado 

103.  Frutas  mixtadas 

104.  Cangrejo 

Fiambres : 

105.  Jamon  ahumado  americano 

106.  Jamon  cocido 

107.  Asado  de  Vaca 

108.  Vaca  ahumada 

109.  Albur  ahumado 

110.  Chorizo  de  Higado 

111.  Chorizo  de  Cervela 

112.  Chorizo  de  Lengua 

113.  Chorizo  ahumado 
114-  Salpicon 

115.  Anguila  ahumada 

116.  Anguila  en  Jalea 

117.  Lengua  de  Vaca  ahumada 

118.  Lengua  de  Cordero  en  vinagre 

Emparedados  con 

119.  Jamon  ahumado 

120.  Jamon  cocido 

121.  Asada  de  Vaca 

122.  Lengua  de  Vaca 

123.  Gallina 

124.  Sardinas 

125.  Anchoas 

126.  Cabial 

127.  Huevos 

128.  Queso  de  Gruyere 

129.  Queso  americano 

Platos  Dulces: 

130.  Pudin  de  Arroz,  Salsa  de  Fruta 

131.  Fritillas  de  Bananas 

132.  Manzana  horneada  con  Crema 

133.  Tortilla,  simple 

134.  Pastel  de  Manzanas  a  la 

[Inglesa 

135.  Pastel  de  Albaricoques,  Inglesa 

136.  Pastelon  de  Fresas 

137.  Helado  de  Vainilla 

138.  Medio  Helado 

139.  Sorbeto 


Table  Cards  In  More  Than  One  Language  61 

Frutas:  148.  de  Crema 


U2.  Naranja 

1-4J.  Pina  Z5°-  Cafe,  copa  chica 

144.  Cerizas  151-  Caf6»  con  Crema 

152.  Cafe  con  Nata  batida 

Quesos:  153.  Te 

1^5.  Gruyere  154.  Cocoa 

146.  Camenbert  155.   Chocolate 

147.  Roquefort  156.  Leche 


The  Abbreviation  of  Names 


The  abbreviation  of  menu  terms,  so  large- 
ly adopted  by  the  French,  is  typical  of  that  Avhich 
is  found  in  any  line  of  trade  where  certain  short 
expressions  are  indispensable.  A  cook  has  no 
time  to  bother  with  long  names ;  neither  has  the 
waiter,  who  takes  his  orders  either  oral  or 
written.  For  them  a  brief  indication  is  suffic- 
ient. For  oeufs  brouilles  an  petit-sale  there  is 
simply  oeufs  petit-sale.  Chefs  have  become  so 
accustomed  to  such  terms  that  they  use  them 
unconsciously  when  making  up  the  bills  of  fare. 
But  this,  again  is  the  reason  why  so  many  trans- 
lators have  to  deal  with  many  difficulties,  even 
when  they  are  well  versed  in  the  French  or 
other  languages;  and,  as  the  public  cannot  be 
expected  to  understand  the  abbreviated  names 
they  should  be  given  more  explicitly  or  losses 
will  be  incurred  by  the  restaurant  management. 

That  many  of  the  abbreviated  terms  are 
not  understood  by  the  menu-translators  is  also 
the  reason  for  foreign  names  appearing  on  bills 
of  fare,  which  easily  could  be  avoided.  Let  us 
take  oeufs  petit-sale.  The  words  are  often 
written  with  capital  initial  letters  as  Oeufs 
Petit  Sale.  This  contributes  to  the  difficulty 
of  not  understanding  the  words  Petit  Sale.  Per- 
haps some  may  take  it  for  a  figure  of  speech, 
or  for  one  of  the  proper  names  in  which  the 
French  culinary  language  is  so  rich.  The  result 
is  that  the  translation  appears  on  many  bills 


The  Abbreviation  of  Names  63 

of  fare  simply  as  E  g  g  s  Petit'  Sale.  In 
reality  petit-sale  is  salted  pork  and  be- 
cause the  preposition  au  is  left  out,  the  correct 
translation  should  be  Eggs  with  salted 
pork.  But  another  important  word  is  omit- 
ted, namely  'brouilles.  Therefore  Scrambled 
eggs  and  |salted|pork  or  simply 
Scrambled  pork  as  it  is  often  called. 

That  the  abbreviation  of  names  also  can 
give  a  wrong  interpretation  to  some  dishes,  can 
be  proven  by  the  above,  which  is  often  translated 
(on  bills  of  fare  as  also  in  some  books)  as 
Bacon  and  eggs  meaning  Fried 
eggs  and  bacon. 

Similar  instances  of  abbreviations  in 
French,  which  have  been  adopted  in  other  langu- 
ages, are  shown  as  follows: 

FRENCH: 

Creme  royale  for  Potage  creme  de  volaille,  royale. 

Potage  royale  for  Potage  lie  de  volaille,  royale. 

Potage  royale  for  Potage  clair  de  volaille,  royale. 

Consomme  royale        for  Consomme  de  boeuf  aux  legumes, 

royale. 
Consomme  royale        for  Consomme  de  volaille,  royale. 


ENGLISH : 

Cream  royal  for  Chicken  cream  soup,  royal. 

Soup  (Potage)  royal  for  Thick  chicken  soup,  royal. 
Soup  (Potage)  royal  for  Clear  chicken  soup,  royal. 
Consomme  royal  for  Beef  consomme  w.  vegetables, 

royal. 
Consomme  royal         for  Chicken  consomme,  royal. 


64  The  Art  of  Naming  Dishes 

There  are  many  other  instances  where 
such  abbreviations  should  not  occur  as  the  terms 
then  have  an  entirely  different  meaning :  Carpe 
a  la  sauce  de  caviar  and  Salmon  a  la  sauce  au 
citron.,  etc.  The  words  a  la  sauce  are  often  left 
out  and  the  meaning  is  Carp  with  cav- 
iar and  Salmon  with  lemon  in- 
stead of  Carp  with  caviar  sauce 
and  Salmon  with  lemon  sauce. 
If  an  abbreviation  is  to  be  used  then  only  a  la 
can  be  left  out,  for  which  a  comma  must  be  in- 
serted; and  the  same  in  English  when  leaving 
out  with.  The  words  sauce  and  s  t  u  ff  e  d 
always  must  be  mentioned  in  connection  with 
a  dish  and  never  a  style  designation  alone  for 
a  sauce  or  &  stuffing.  Otherwise  a  garnish 
(garniture)  can  be  misunderstood  as:  Poitrine 
de  veau,  sauce  a  Vallemande  (Breast  of  veal, 
German  sauce) ;  Poitrine  de  veau,  farcie  d  Falle- 
mande  (Breast  of  veal,  German  stuffing,  or 
stuffed  in  German  style) ;  Poitrine  de  veau,  /gar- 
iture  d  Fallemande  (Breast  of  veal,  German 
/garnish/) .  If  the  words  sauce  and  s  t  u  ff- 
ed  are  left  out  then  d  I'allemande  (German 
style)  refers  to  breast  of  veal  with  a  garnish. 
One  must  admit  that  there  is  a*  big  difference 
between  each  dish  but  all  three  dishes  can  be 
intelligibly  expressed  by  writing  just  one  word 
more.  ! 

Abbreviated  names  have  been  used  in; 
most  countries,  and  especially  in  the  U.  S.  A.,, 
in  a  deplorable  manner.  On  nearly  every  bill 
of  fare  one  meets  with  names  which  can  be  un- 
derstood only  by  the  cooks  and  perhaps  a  few 
others  in  the  establishment. 


The  Abbreviation  of  Names  65 

As  with  French,  mixed  English-French, 
and  other  foreign  names,  so  it  is  sometimes  with 
plain  English  names  given  on  bills  of  fare  that 
are  not  intelligible  enough.  Viz: 


Sea  Food 

Shinnecocks  Cherrystones  Cape  Cods 

Blue  Points        Halibut       L/obster 

Very  often  restaurant  patrons  will  ask 
what  this  or  that  means.  Sometimes  they  do 
not  like  to  ask  and  consequently  do  not  order. 
The  heading  Sea  Food  does  not  mean  much 
to  them.  How  could  they  know  that  Shinnecock 
clams,  Cherrystone  clams,  Cape  Cod  oysters, 
Blue  Point  oysters  are  meant?  Again,  the  two 
latter  names  do  not  say  how  they  are  prepared. 
One  supposes  plain  boiled  or  fried  halibut  or 
lobster,  but  often  they  are  prepared  in  some 
-other  complicated  style. 

But  in  the  culinary  languages  there  are 
some  words  which  can  be  left  out  without  obs- 
curing the  distinctiveness. 

The  French  often  omit  a  la,  au,  aux,  en; 

the  English  with,  and,  in  _ style;  the 

Spanish    can.,  y,  a  la;    the  Germans    mil,  und, 

auf  Art,  nach Art.     In  all 

languages  there  are  mostly  omitted  the  words 
soup,  sauce,  and  others,  when  they  have  a  head- 
ing as  in  the  following  instances. 

POMMES  DE  TERRE: 

Roties,  au  four,  bouillies,  gratinees.  frites  a  la 
franchise,  frites  a  I'allemande,  puree,  croquettes,  a  la 
parisienne,  a  la  julienne,  creme  Saratoga. 


66  The  Art  of  Naming  Dishes 

POMMES  DE  TERRE: 

Roties  ,  a  la  Parisienne 

Bouillies  a  la  Julienne 

Au  four  Croquettes 

Grillees  Puree 

Frites,  Franchise  Saratoga 

Frites,  allemande  Creme 

POTATOES : 

Fried,  baked,  boiled,  gratinated,  French  fried, 
German  fried,  puree,  croquettes,  Parisian,  julienne 
(shredded  or  baked),  cream,  Saratoga. 

Fried  Julienne 

Boiled  (shredded  and  baked) 

Baked  Croquettes 

Broiled  Puree 

French  fried  Saratoga 

German  fried  Cream 

Parisian 

PAPAS: 

Fritas,  horneadas,  cocidas,  gratinadas,  fritas  a 
la  f rancesa,  fritas  a  la  alemanesa,  pure,  croquetas,  a  la 
parisiense,  a  la  julienne,  crema,  Saratoga. 

Fritas  a  la  Parisiense 

Cocidas  a  la  Julienne 

Horneadas  Croquetas 

Emparrilladas  Pure 

Fritas  a  la  francesa  Saratoga 

Fritas  a  la  alemanesa  Crema 

KARTOFFELN : 

Gebraten,  gebacken,  gekocht,  krumiert  &  ge- 
backen,  franzosisch  gebraten,  deutsch  gebraten,  Mus, 
Krusteln,  Pariser  Art,  gebackene  Streifen,  Rahm, 
Saratoga. 

Gebraten  Pariser  Art 

Gekocht  Gebackene  Streifen 

Gebacken  Krusteln 

Gerostet  Mus 

Franzosisch  gebraten  Saratoga 

Deutsch  gebraten  Rahm 


The  Abbreviation  of  Names  67 

As  to  other  abbreviations  they  can  be 
written  as  in  the  following  instances: 

FRENCH:  ENGLISH: 

Pommes  de  terre  a  la  parisienne       Potatoes,  Paris    (Parisian)    style 
Pommes  de  terre,  parisienne  Potatoes,  Parisian 

Consomme  de  poule  a  Tamericaine  Chicken  consomme  in  American  style 
Consomme  de  poule,  americaine       Chicken  consomme,  American  style 

Chicken  consomme,  American 

Sauce  a  la  Villeroi  Sauce  in  Villeroi  style 

Sauce,  Villeroi  Sauce,  Villeroi  style 

Sauce  Villeroi  Sauce/,/  Villeroi 

Villeroi  sauce 

Legumes  meles  a  la  Villeroi  Mixed  vegetables  in  Villeroi-  style 

Legumes  meles,  Villeroi  Mixed  vegetables,  Villeroi  style 

Mixed  vegetables,  Villeroi 

SPANISH:  GERMAN: 

Papas  a  la  parisiense  Kartoffeln   auf   Pariser  Art 

Papas,  parisiense  Kartoffeln,  Pariser  Art 

Consomme  de  gallina  a  la  Huhn-Kraftbriihe  auf  Amerikaner 

[americana  (amerikanische)   Art 

Consomme    de    gallina,    americanaHuhn-Kraftbruhe,  Amerikaner 

(amerikanische)   Art 
Huhn-Kraftbriihe,   amerikanisch 

Salsa  a  la  Villeroi  Tunke   (Sose)  nach  Villeroi 

Salsa,  Villeroi  Tunke    (Sose),  Villeroi 

Salsa  Villeroi  Villeroi-Tunke ;  Villeroi-Sose 

Legumbres  mixtas  a  la  Villeroi     Gemischtes   Gemiise  nach  Villeroi 
Legumbres  mixtas,  Villeroi  Gemischtes  Gemiise,  Villeroi 

The  (foregoing  instances  show  that  the 
French  and  the  Spaniards  sometimes  leave  out 
the  comma  as  in  Sauce  Villeroi  and  Salsa  Ville- 
roi. This  expresses  the  same  as  Villeroi 
sauce  and  Villeroi-TunJce  (Villeroi-Sose} 
in  English  and  German. 

As  to  the  designations  in  German,  note 
the  following :  All  geographical  adjectives  with 
the  ending  isch  begin  with  a  small  letter,  while 
such  with  the  ending  er  are  written  with  a  cap- 
ital. If  the  word  Art  is  mentioned  with  an  ad- 


68  The  Art  of  Naming  Dishes 

jective  ending  in  isch  then  all  adjectives  have  an 
equal  ending,  namely  ische.  If  the  word  Art 
is  left  out  then  the  ending  is  always  isch.  One 
can  write :  Amerikanische  Art,  italienische  Art, 
mexikanische  Art  but  amerihanisch,  italienisch, 
mexikanisch  etc.  Also  deutsche  Art  but  with- 
out Art  one  must  write  deutsch. 

As  to  the  personal  nouns,  the  Germans 
write  nach  before  the  name  and  seldom  mention 
the  word  Art.  Frequently  nach  is  left  out  also, 
and  a  commo  inserted  in  its  place. 


The  Meaning  of  the 

Personal  Nouns, 

Geographical  Names, 

Titles,  Etc. 


On  scanning  the  menus  and  bills  of  fare 
it  strikes  one  as  peculiar  to  see  so  many  proper 
names  and  other  ones  used.  Guests  are  often 
puzzled  by  such  names  and  invariably  ask  what 
they  signify. 

The  thousands  of  different  styles  of  pre- 
paring dishes  from  the  proportionally  few  in- 
gredients (elements)  cannot  all  be  briefly 
named  without  them.  But  in  modern  times 
there  is  an  objectionable  custom  introduced  of 
using  proper  names,  etc.  They  appear  very 
obtrusively  on  bills  of  fare  while  the  principal 
discriptions  are  left  out.  The  French  have 
gone  so  far,  even,  that  they  sometimes  use  a 
personal  name  for  a  dish  as  for  instance  S  o  u- 
b  i  s  e  for  a  soup.  And  if  they  write  Orly 
d'asperges  then  it  does  mean  nothing  else  but 
Asperges  a  FOrly  (Asperges  a  la  d'Orly]  in  Eng- 
lish :  Asparagus  in  Orly  style. 
It  is  only  natural  that  such  misrepresented 
names  of  dishes  do  not,  assist  in  making  the 
culinary  language  clear.  This  bad  habit  has 
been  adopted  more  or  less  in  other  languages 
and  it  has  become  so  universal  that  it  will  be 
hard  to  return  to  intelligible  writing.  In  the 


70  The  Art  of  Naming  Dishes 

following  instances  one  can  see  that  the  simplest 
dishes  are  sometimes  called  by  absolutely  un- 
intelligible names  when  plain  English  words 
would  be  far  more  satisfactory. 

Potatoes  Bonne  Femme          Sauted  potatoes  w.  Bacon  and  Onions 
Turkey  en  demi-deuil  Truffled  Turkey;  Turkey  w.  truffled 

[cream  sauce 

Consomme   Royal  Chicken  consomme  w.  whipped  eggs 

Consomme  vert-pre  Consomme  w.  spinach   (or  other  green 

[vegetables) 

Soup  Hortense  Clear  soup  w.  vegetables 

Thick  chicken  soup,   Hortense    (with 

[Parmesan  cheese,  chicken  balls 
[and  vegetables 
Consomme  Julienne  Consomme  w.  vegetables,  Montpensier 

[Montpensier  (with  shredded  vegetables  and 

[whipped  eggs) 

Pullet  fricassee  Talleyrand    Pullet  fricassee  w.  lettuce 
Veal  sweetbread,  Talleyrand  Larded  veal  sweetbread,  Talleyrand   (w. 

[stewed  vegetables,  truffles,  chicken 
[balls,  and  asparagus  tips  on  rice) 

Anchovies  Millionaire  Anchovy  paste,  Millionaire    (Anchovies 

[hashed   and   mixed   with  yolks, 

[butter,  olives,  cream,  etc. 

[Thickened,  cut  in  cubes  and 

[served  on  toast) 

Salad,  Micado  Potato-Celery  Salad,  Micado 

Salad,  Italian  Mixed  Salad,  Italian 

Salad  Chasseur  Mixed  Salad,  Hunter's 

Salad  Hollandaise  a  la  HusarMixed  Salad,  Dutch 

From  the  foregoing  it  can  be  readily  un- 
derstood that  many  of  the  proper  names,  etc., 
can  be  omitted.  There  is  absolutely  no  reason 
for  their  inclusion  at  all ;  on  the  contrary  they 
make  the  names  of  the  dishes  all  the  more  mys- 
terious. [By  omitting  the  said  names  and  sub- 
stituting plain  words  one  can  give  the  dishes 
more  intelligible  names.  But  on  the  other  hand, 
one  also  can  see  that  certain  dishes  must  have 
personal  or  other  style  names  to  briefly  indicate 
the  many  different  ingredients  that  are  used  in 
their  preparation. 


The  Meaning  of  the  Personal  Nouns,  Etc.       71 

Now  that  we  are  familiar  with  the  in- 
stances quoted  in  the  foregoing  chapters  and 
also  with  the  explanations,  we  may  set  the  fol- 
lowing rules : 

1.  'All  dishes  are  primarily  named  ac- 
cording to  their  main  ingredients  and  their  main 
preparation. 

2.  Plain  ingredients  in  soups  and  plain 
side  dishes  should  be  given  their  real  names: 
Wine     Soup    w.     Dumplings,    Con- 
somme   w.     Egg,    Milk     Soup    w. 
Rice,    Roast    Veal    with    String 
Beans,    etc. 

3.  Plain  sauces,  garnitures,  fillings  and 
salads  should  be  named  according  to  their  in- 
gredients :    Bu.tter    Sauce,    Apple 
Sauce,     Tomato     Sauce,    Bread 
Filling,    Potato     Salad,    Fruit 
Salad,  as  to  garnitures  :with    French 
fried    Potatoes,    with    Asparagus 
Tips,  etc. 

4.  Several  ingredients  in  soups  are  fol- 
lowed by  style  names,  e.  g.      Thick    Chick- 
en    Soup,    Hortense,   etc. 

5.  Complicated    prepared     sauces     are 
called  by  proper  names,  etc.,  whereby  the  word 
sauce  must  always  be  mentioned  if  it  does  not 
appear  in  the  heading :     Sauce/,     /M  a  r  e  n- 
igo      (Marengo     Sauce),     Sauce/, 
/Rachel     (Rachel     Sauce),     Sauce/, 
/Soubise     (Soubise     Sauce),   etc. 

6.  Complicated  prepared  garnitures  are 
designated  by  proper  names,  etc.       The  word 
garniture  can  be  left  out  and  the  proper  names, 
etc.,  can  follow  right  after  the  name  of  the  in- 
gredients and  its  preparation  which  is  garnish- 


72  The  Art  of  Naming  Dishes 

ed.  Designations  are  not  given  to  complicated 
fillings  but  a  stuffed  food  is  simply  mentioned 
as  being  stuffed  (filled)  :  Larded,  roast 
Tenderloin  of  Beef,  Baltimore 
/garniture/,  Stuffed  Breast  of 
Veal/,  American  Style/,  etc. 

7.  Other  than  liquid  dishes  (no  soups) 
which  are  prepared  with  several  ingredients  (no 
garnitures)  for  which  a  short  name  cannot  be 
given  are  designated  with  style  names  as  e.  g. 
in  Anchovies,     Millionaire    (better : 
Anchovy    Paste,    ,'M  illionaire). 
Similar  dishes  which  have  names  that  already 
include  known  ingredients  and  preparations  but 
which  can  be  prepared  in  different  styles  are 
called  with  style  names :  G  o  u  1  a  s  h/,    /H  u  n- 
garian     (Hungarian     Goulash); 
Goulash/,     /Bohemian     (Bohemian 
Goulash);     Chi  c.k  en     Fricassee, 
French;     Chicken    Fricassee, 
K  o  n  a  n;     etc. 

8.  Complicated  prepared  salads  are  di- 
vided into  five  classes :  Fruit,  Vegetable,  Meat, 
Fish,  and  Mixed  Salads.     The  different  styles 
of  such  are  given  proper  names,  etc. 

9.  Certain  dishes  which  are  plainly  pre- 
pared do  not  need  to  be  designated  with  their 
principal  manner  of  preparation  as  they  are  to 
be  known  as  plain.     Therefore,  if  the  name  of 
an  element  (a  food)  is  given  without  the  kind 
of  preparation  then  the  simple  customary  me- 
thod of  preparation  is  always  meant:     Car- 
rots,    Peas,     String    Beans,     As- 
paragus,    etc.     If  such  dishes  are  prepared 
in  a  different  way  then  give  the  manner  of  pre- 
them  with  style  names.     If  a  dish  can  be  fried, 
paration ;  if  prepared  in  a  complicated  style  call 


The  Meaning  of  the  Personal  Nouns,  Etc.         73 

baked,  etc.,  in  different  ways,  then  the  style  de- 
signation is  used  as  in  the  following  instances : 
Fried  Potatoes,  French/  style/ 
(French  Fried  Potatoes);  Fried 
Potatoes,  German/  style/  (Ger- 
man fried  Potatoes). 

10.  Therefore,  style  designations  may 
express:  Several  ingredients  in  soups,  a  com- 
plicated prepared  garniture,  a  complicated  style 
of  preparations,  and  different  styles  for  such 
names  of  dishes  that  include  known  prepara- 
tions and  ingredients.  (It  is  understood  that 
spices,  with  few  exceptions,  are  not  included  in 
the  words  several  ingredients  as 
they  are  to  be  considered  as  self-evident  in  cer- 
tain dishes). 

These  rules,  together  with  the  other  ex- 
planations given,  explain  which  meaning  the 
personal  nouns,  geographical  names,  titles,  etc. 
should  have  on  bills  of  fare  and 
menus  if  intelligible  naming  is  desired  to 
the  advantage  of  all  interested  in  the  restaurant 
trade.  The  guests  will  but  rarely  ask  the  mean- 
ing of  a  style  designation,  and  if  they  should 
ask  it  can  be  easily  explained  to  them  that  all 
style  names  have  an  unchangeable  meaning  as 
given  under  Xo.  10.  A  waiter  may  politely  re- 
mark that  it  is  not  possible  to  learn  the  meaning 
of  more  than  10,000  style  names  and  that  they 
are  only  secondary  designations.  A  short  print- 
ed explanation  on  the  bills  of  fare  may  do  much 
good.  The  guests  will  easily  understand  this 
and  the  waiters  and  others  will  be  relieved  of 
much  trouble. 

Furthermore  it  is  to  the  advantage  of 
waiters  and  waitresses  when  taking  a  position 
in  a  new  place  because  they  do  not  lose  any  time 


74  The  Art  of  Naming  Dishes 

in  studying  the  names  on  a  bill  of  fare  which  is 
new  to  them.  Every  waiter  knows  what  it 
means  and  how  long  it  takes  to  get  well  acquain- 
ted with  names  peculiar  to  a  restaurant,  and 
therefore  will  welcome  this  innovation.  And 
the  headwaiters,  managers  and  proprietors  have 
the  advantage  of  breaking  in  new  waiters  and 
other  men,  who  want  to  become  waiters,  quicker 
and  with  less  trouble.  This  feature  should  not 
be  underestimated,  especially  at  a  time  when 
shortage  of  labor  prevails.  A  guest  very  likely 
will  ask  what  Soup  Bourgeoise  and 
Soup  Bretonne  means,  but  is  perfectly 
satisfied  with  Consomme,  Bourgeoise 
and  Bean  Puree  Soup,  Bretonne. 
The  same  in  the  case  of  Caviar  in  Eggs, 
Varsovienne  for  Eggs,  Varsovienne.  One 
may  say:  "We  also  serve  smoked  salmon  and 
jelly  with  this."  To  this  one  can  answer  that 
the  named  dish  is  an  expensive  one  and  by  men- 
tioning caviar,  as  undoubtedly  the  dearest  of 
the  four  things,  the  guest  will  see  that  it  is  worth 
the  price  mentioned.  And  just  the  word  caviar 
may  tickle  his  tongue  and  make  him  give  an 
order  while  the  simple  word  Egg  would  not 
produce  an  order  from  him.  The  salmon  and 
jelly  may  be  considered  as  secondary  and  is  ex- 
pressed by  the  designation  Varsovienne  (or  bet- 
ter and  shorter  in  English :  Warsaw),  though 
it  would  be  better  to  call  it  Caviar  in  Eggs 
w.  Salmon  and  Jelly.  By  making 
up  a  bill  of  fare  one  must  ask :  "In  which  way 
can  a  dish  be  named  most  attractively  and  to 
the  best  advantage"?  Business  men  have  spent 
millions  for  attractive  advertisement  and  thou- 
sands have  made  it  their  trade  and  have  become 
experts  in  setting  their  words  for  attractive  ads. 
Every  maker  of  bills  of  fare  should  become  an 


The  Meaning  of  the  Personal  Nouns,  Etc.     75 

expert  in  naming  dishes.  Success  is  bound  to 
come,  and  the  day  is  not  far  distant  when  large 
restaurants  will  employ  special  men  for  this  art 
of  naming  dishes  which,  to  a  very  small  extent, 
is  already  being  done.  Write  Apple  Frit- 
ter; Puff-paste  Patty  of  Chic- 
ken; Sour  Koastbeef  with  Po- 
tato Dumplings;  Giblet  Soup, 
Spanish;  etc.  for  Apple  Beignet;  Vol-au- 
vent  fof  Chicken;  Sauerbraten  with 
Potato  Dumplings;  Godinga ;  etc., 
even,  if  some  people  may  say  that  one  or  the 
other  name  does  not  exactly  .tally  with  the  trans- 
lation. Bather  leave  out  25%  or  more  of  the 
names  on  a  large  bill  of  fare  and  use  the  room 
for  detailing  the  rest  as  there  are  already  too 
many  dishes  offered  on  most  of  the  table  cards, 
so  that  a  guest  gets  confused  and  uses  more 
time  for  reading  it  than  he  perhaps  would  spend 
on  a  newspaper  and  this  to  the  disadvantage  of 
a  house  in  busy  hours.  It  will  save  more  money 
and  stop  wasting  of  food  to  such  an  extent  that 
the  average  restaurant  proprietor  will  be  sur- 
prised at  the  result.  How  many  "little"  things 
are  kept  in  stock  just  waiting  for  a  call  and 
often  spoil  by  being  held  too  long  only  because 
there  are  too  many  dishes  offered,  most  of  which 
are  not  given  in  detail  but  presented  with  such 
confusing  names  and,  are  therefore  not  ordered. 


Style  Designations 

The  following  lists  are  abstracts  from  the 
dictionaries  to  follow,  which  contain  more  than 
1000  names,  with  explanations  of  their  meaning 
used  in  the  culinary  languages  as  style  designa- 
tions or  in  connection  with  eatable  products 
named  after  the  original  places  of  their  produc- 
tion. 

As  to  the  geographical  style  designations 
we  have  seen  in  former  pages  that  the  adjectives 
are  used  and  in  French  and  Spanish  it  is  the 
feminine  form  becauce  they  follow  the  feminine 
a  la,,  a  la.  The  feminine  form  should  be  used 
even  when  a  la,  a  la  is  left  out.  Writers  of  bills 
of  fare  often  meet  with  difficulties  in  this  res- 
pect which  can  be  seen  by  the  thousands  of  er- 
rors on  table  cards.  As  stated  before,  in  Eng- 
lish i  n  and  style  are  often  left  out  just 
like  in  German  the  words  a  u  f  und  A  r  t. 
( See :  The  Abbreviation  of  Names ) . 

The  Frenrh  culinary  language  is  rich  in 
such  names  as  are  mentioned  under  the  title 
"Other  Style  Designations."  They  have  become 
a  habit  and  the  flexibility  of  the  French  langu- 
age makes  it  possible  to  use  the  names  short  and 
the  sound  is  not  unharmonious.  Also  in  Span- 
ish the  translations  can  be  used,  but  in  German 
some  do  not  sound  nicely  and  in  English  some 
are  by  far  too  long  and  absolutely  unharmonious 
if  we  translate  like  for  instance  in  the  following 
case:  charcutier  (pork-butcher),  cJmrcutiere 
(pork-butcher's  wife),  a  la  charcutiere  (in  pork- 
butcher's  wife  style).  This  is  mainly  the  reason 
why  so  many  of  these  designations  are  not  used 


The  Meaning  of  the  Personal  Nouns,  Etc.         11 

in -other  languages  than  French.  But  there  is 
no  reason  for  translating  such  names  in  the  fem- 
inine form.  The  French  write  the  names  in 
feminine  only  because  the  foregoing  feminine 
a  la  forces  them  to  do  so.  If  they  write  d  la 
\maniere  de\  charcutier  the  last  word  is  mascu- 
line but  becomes  feminine  by  leaving  out  maniere 
de  =  a  la  charcutiere.  But  still  the  trans- 
lations of  such  words  do  not  sound  nicely  to 
our  ears  and  are  used  in  French.  This  can  be 
done  if  the  main  ingredients  and  the  principal 
manner  of  preparing  are  mentioned,  because  we 
have  seen  before,  that  style  designations  mean 
little  or  nothing  to  guests,  and  therefore  it 
makes  no  difference  if  such  names  are  given  in 
French  or  English.  On  the  other  hand,  the 
mos;t  translations  can  be  used  harmoniously  and 
short  by  leaving  out  the  words  i  n  and  style. 


Geographical  Names 


FRENCH: 

Abyssinie 

abyssinien,   s,  ne,  nes 

a  1'abyssinienne 

Afghanistan 

afghan,  s,  se,  ses 

a  1'afghanse 

Afrique 

africain,  s,  e,  es 

a  1'africaine 

Albanie 

albanien,   s,  ne,  nes 

a  Talbanienne 

Alexandrie 

alexandrien,  s,  ne,  nes 

a  1'exandrienne 

Algerie 

algerien,   s,  ne,  nes 

a  Palgerienne 

Allemagne 

allemand,  s,  e,  es 

a  1'allemande 

Alsace 

alsacien,  s,  ne,  nes 

a  1'alsacienne 

Amerique 

americain,   s,  e,  es 

a  Tamericaine 

Andalousie 

andalousien,  s,  ne,  nes ; 

[andalous,  -,  e,  es 
a  1'andalousienne  (andalouse) 
Anrdinople ;   Andrianopolis 
andrianopolitain,   s,  e,  es 
a   randrianopolitaine 
Angleterre 
anglais,  -,  e,  es 
a  Tanglaise 
Argentine 
argentin,  s,  e,  es 
a  1'argentine 
Aries 


ENGLISH: 

Abyssinia 

Abyssinian 

in  Abyssinian  style 

Afghanistan 

Afghan 

in  Afghan  style 

Africa 

African 

in  African  style 

Albania 

Albanian 

in  Albanian  style 

Alexandria 

Alexandrian 

in  Alexandrian  style 

Algiers 

Algerian 

in  Algerian  style 

Germany 

German 

in  German  style 

Alsace 

Alsatian 

in   Alsatian   style 

America 

American 

in  American  style 

Andalusia 

Andalusian 

in  Andalusian  style 

Adrianople 

Adrianoplan 

in  Adrianoplan  style 

England 

English 

in  English  style 

Argentine 

Argentine 

in  Argentine  style 

Aries 


The  Meaning  of  the  Personal  Nouns,  Etc.       79 


GERMAN: 

Abessinien 

abessinisch 

auf  abessinische  Art 

Afghanistan 

afghanisch 

auf  afghanische  Art 

Afrika 

afrikanisch 

auf  afrikanische  Art 

Albanien 

albanisch 

auf  albanische  Art 

Alexandrien 

alexandrisch 

auf  alexandrische  Art 

Algier 

algerisch 

auf  algerische  Art 

Deutschland 

deutsch 

auf  deutsche  Art 

Elsass 

elsassisch 

auf   elsassische   Art 

Amerika 

amerikanisch 

auf  amerikanische  Art 

Andalusien 

andalusisch 

auf  andalusische  Art 

Adrianopel 

Adrianopeler 

auf  Adrianopeler  Art 

England 

englisch 

auf  englische  Art 

Argentinian 

argentinisch 

auf  argentinische  Art 

Aries 


SPANISH: 

Abisinia 

abisinues/o,  os,  a,  as 

a  la  abisinuesa 

Afghanistan 

afghanistan/o,  os,  a,  as 

a   la   afghanistana 

Africa 

african/o,  os,  a,  as 

a  la  africana 

Albania 

alban/o,  os,  a,  as 

a  la  albana 

Alexandria 

alejandrin/o,  os,  a,  as 

a  la  alejandrina 

Argel 

argelin/o,  os,  a,  as 

a  la  argelina 

Alemania 

aleman,  s,  alemanesa,  s 

a  la   alemanesa 

Alsatia 

alsatian/o,  os,  a,  as 

a  la  alsatiana 

America 

american/o,  os,  a,  as 

a  la  americana 

Andalucia 

andaluz/o,  os,  a,  as 

a  la  andaluza 

Adri/a/nopolis 

adrinopoli/o,  os,  a,  as 

a  la  adrinopolia 

Inglaterre 

ingles,  ingles/es,  a,  as 

a  la  inglesa 

Argentina 

argentin/o,  os,  a,  as 

a  la  argentina 

Aries 


80 

FRENCH: 

arlesien,  s,  ne,  nes 

a   Farlesienne 

Armenie 

armenien,  s,  ne,  nes 

a   rarmenienne 

Arras 

arrageois,   -,   e,   es 

a   1'arrageoise 

Asie 

asiatique,   s,   se,   ses 

a  1'asiatiquese 

Assyrie 

assyrien,   s,  ne,  nes 

a   1'assyrienne 

Athenes 

athenien,  s,  ne,  nes 

a   1'athenienne 

Australie 

australien,   s,  ne,  nes 

a  Paustralienne 

Autriche 

autrichien,  s,  ne,  nes 

a   Tautrichienne 

Bade;   Baden 

badois,  -,  e,  es 

a  la  badoise 

Bahia 

bahianais,   -,   e,  es 

a  la  bahianaise 

Bale 

balois.    -,    e,    es 

a  la  baloise 

Barcelone 

barcelonais,  -,  e,  es 

a  la  barcelonaise 

Batavie 

batavien,  s,  ne,  nes 

a  la  batavienne 

Baviere 

bavarois,  -,  e,  es 

a  la  bavaroise 

Beam 

bearnais,  -,  e,  es 

a  la  bearnaise 

Belgique 


ENGLISH: 

Arlesian 

in  Arlesian  style 

Armenia 

Armenian 

in  Armenian  style 

Arras 

Arras,  of 

in  Arras  style 

Asia 

Asiatic 

in  Asiatic  style 

Assyria 

Assyrian 

in  Assyrian  style 

Athen 

Athenian 

in  Athenian  style 

Australia 

Australian 

in  Australian  style 

Austria 

Austrian 

in  Austrian  style 

Baden 

Badenese 

in  Badenese  style 

Bahia 

Bahian 

in  Bahian  style 

Bale;    Basle;    Basel 

Bale;  Basle;  Basel,  of 

in  Bale  style 

Barcelona 

Barcelonian 

in   Barcelonian  style 

Batavia 

Batavian 

in  Batavian  style 

Bavaria 

Bavarian 

in  Bavarian  style 

Beam 

Bearnese 

in  Bearnese  style 

Belgium 


81 


GERMAN: 

arlesisch 

auf  arlesische  Art 

Armenian 

armenisch 

auf  armenische  Art 

Arras 

Arraser 

auf  Arraser  Art 

Asien 

asiatisch 

auf  asiatische  Art 

Assyrien 

assyrisch 

auf  assyrische  Art 

Athen 

athenisch 

auf  athenische  Art 

Australien 

australisch 

auf  austral! sche  Art 

Osterreich 

osterreichisch 

auf  osterreichische  Art 

Baden 
badisch 

auf  badische  Art 

Bahia 

Bahianer 

auf  Bahianer  Art 

Basel 

Baseler 

auf  Baseler  Art 

Barcelona 

Barceloner 

auf  Barceloner  Art 

Batavia 

batavisch 

auf  batavische  Art 

Bayern 

bayrisch 

auf  bayrische  Art 

Beam 

B earner 

auf  B  earner  Art 

Belgien 


SPANISH: 
arles/o,  os,  a,  as 
a  la  arlesa 
Armenia 

armeni/o,  os,  a,  as 
a  la  armenia 
Arras 

arrasen/o,  os,  a,  as 
a  la  arrasena 
Asia 

asiatic/o,  os,  a,  as 
a  la  asiatica 
Asiria 

asiri/an/o,  os,  a,  as 
a  la  asiriano 
Atenas 

ateniens/o,  os,  a,  as 
a  la  ateniensa 
Australia 

australian/o,  os,  a,   as 
a  la  australiana 
Austria 

austriac/o,  os,  a,  as 
a  la  austriaca     • 
Bade 

baden/o,  os,  a,  as 
a  la  badena 
Bahia 

bahiens/o,  os,  a,  as 
a  la  bahiensa 
Basilea 

basilean/o,  os,  a,  as 
a  la  basileana 
Barcelona 

barcelones/o,  os,  a,  as 
a  la  barcelonesa 
Batavia 

batav/o,  os,  a,  as 
a  la  batava 
Baviera 

bavar/o,  os,  a,  as 
a  la  bavara 
Beam 

bearnes/o,  os,  a,  as 
a  la  bearnesa 
Belgica 


82 


FRENCH: 
a  la  beige 
Berlin 

berlinois,  -,  e,  es 
a  la  berlinois 
Bengale 

a  la  bengalise;  bengale 
Bergen 

a  la  bergenne 
Bermudes,  des 
a   la   bermudienne 
Berne 

bernois,  -,  es 
a  la  bernoise 
Boheme 

bohemien,    s,   ne,    nes 
a  la  boemienne 
Bologne 

bolognais,  -,  e,  es 
a  la  bolognaise 
Bordeaux 
bordelais,  -,  e,  es 
a  la  bordelaise 
Bosnie 

a  la  bosnienne 
Boston 

a  la  bostoneoise 
Bourgogne 
a  la  bourguignonne 
Bweme 

bremois,  -,  e,  es 
a  la  bremoise 
Bresil 

bresilien,  s,  ne,  nes 
a  la  bresilienne 
Brunswick 
a  la  brunswickoise 
Bruxelles 
a  la  bruxelloise 
Buenos-Ayres 
a  la  buenosayrese 
Bukovine;  Bukowine 
a  la  bukovinoise 
Bulgarie 
a  la  bulgarese 


ENGLISH: 
in  Belgian  style 
Berlin 
Berlin,,  of 
in  Berlin  style 
Bengal 

in  Bengalese  (Bengali)   style 
Bergen 

in  Bergen  style 
Bermudas 
in  Bermudian  style 
Bern/e/ 
Bernese 

in  Bernese  style 
Bohemia 
Bohemian 
in  Bohemian  style 
Bologna 
Bolognese 
in  Bolognese  style 
Bordeaux 
Bordeaux,  of 
in  Bordeaux  style 
Bosnia 

in  Bosnian  style 
Boston 

in  Boston  style 
Burgundy 

in  Burgundian  style 
Bremen 
Bremen,  of 
in  Bremen  style 
Brazil 
Brazilian 
in  Brazilian  style 
Brunswick 
in  Brunswick  style 
Brussels 

in  Brussels  style 
Buenos- Aires 
in  Buenos-Aires  style 
Bukovina 

in  Bukovinian  style 
Bulgaria 
in  Bulgarian  style 


GERMAN: 
auf  belgische  Art 
Berlin 
Berliner 

auf  Berliner  Art 
Bengalen 

auf  bengalische   Art 
Bergen 

auf  Bergener  Art 
Bermuda 

auf  Bermuder  Art 
Bern 
Berner 

auf  Berner  Art 
Bohmen 
bohmisch 

auf  bohmische  Art 

Bologna 

Bologner 

auf  Bologner  Art 

Bordeaux 

Bordeauxer 

auf  Bordeauxer  Art 

Bosnien 

auf  bosnische  Art 

Boston 

auf  Bostoner  Art 

Burgund 

auf  burgundische  Art 

Bremen 

Bremer 

auf  Bremer  Art 

Brasilien 

brasilianisch 

auf  brasilianische  Art 

Braunschweig 

auf  Braunschweiger  Art 

Briissel 

auf  Briisseler  Art 

Buenos- Aires 

auf  Bonaerenser  Art 

Bukowina 

auf  Bukowiner  Art 

Bulgarien 

auf  bulgarische   Art 


83 

SPANISH: 
a  la  belgica  (belga) 
Berlin 

berlines,  berlines'es,  a,  as 
a  la  berlinesa 
Bengala 
a  la  bengalesa 
Bergen 
a  la  bergensa 
Bermuda 
a  la  bermudana 
Berna 

bern/a/es/o,  os,  a,  as 
a  la  bernesa 
Bohemia 
bohem/o,  os,  a,  as;  bohem- 

ic/o'  os,  a,  as 
a  la  bohema 

Bolonia 

bolonies/o,  os,  a,  as 

a  la  boloniesa 

Burdeos 
burdeos/o,  os,  a,  as 

a  la  burdeosa 

Bosnia 

a  la  bosniaquesa 

Boston 

a  la  bostonuesa 

Borgona 

a  la  borgofia 

Brema 

bremens/o,   os,   a,   as 

a  la  bremensa 

Brasil 

brasileii/o,  os,  a,  as 

a  la  brasilena 

Brunswique 

a  la  brunswiquesa 

Bruselas 

a  la  bruselana 

Buenos  Aires 

a  la  bonaerense 

Bukovina 

a  la  bukovinuesa 

Bulgaria 

a  la  bulgariana 


84 

FRENCH: 
Caire 

caireois,  -,  e,  es 
a  la  caireoise 
Calabre 

calabrais,  -,  e,  es 
a  la  calabraise 
Caledonie 
a  la  caledonienne 
Calif  ornie 
a  la   californienne 
Canada 

a  la  canadienne 
Chili 

chilien,  s,  ne,  nes 
a  la  chilienne 
Chine 

a  la  chinoise 
Colombie 
a  la  colombienne 
Compiegne 
a  la  compiegnoise 
Constantinople 
a  la   constantinopolitaine 
Copenhague 
a  la  copenhaguenne 
Coree 

a  la  coreenne 
Crecy 

a  la  Crecy;  cresienne 
Cuba 

a  la  cubanienne;  cubanaise; 
[cubaine) 
Danemark 
danois,  -,  e,   es 
a   la   danoise 
Dinan 

a  la  dinandoise 
ficosse 

ecossais,  -,  e,  es 
a  1'ecossaise 
Egypte 

egyptien,  s,  ne,  nes 
a  1'egyptienne 
fipinal 
a  la  spinalienne 


ENGLISH: 
Cairo 
Cairo,  of 
in  Cairo  style 
Calabria 

Calabrian ;    Calabrese 
in  Calabrian  style 
Caledonia 

in  Caledonian  style 
California 

in  Californian  style 
Canada 

in  Canadian  style 
Chili 

Chilian;  Chilese 
in  Chilian  style 
China 

in  Chinese  style 
Columbia 

in  Columbian  style 
Compiegne 
in  Compiegne  style 
Constantinople 
in    Constantinopolitan   styk 
Copenhagen 
in  Copenhagen  style 
Corea 

in  Corean  style 
Crecy 

in  Crecy  style 
Cuba 

in  Cuban  style 
Denmark 
Danish 

in  Danish  style 
Dinan 

in  Dinan  style 
Scotland 
Scotch 

in  Scotch  style 
Egypt 
Egyptian 
in  Egyptian  style 
Epinal 
in  Epinal  style 


85 


GERMAN: 
Cairo;  Kairo 
Kairoaner 

auf  Kairoaner  Art  t 

Kalibrien 
kalabrisch 

auf  kalabrische  Art 
Kaledonien 
auf  kaledonische  Art 
Kalifornien 
auf  kalifornische  Art 
Kanada 

auf  kanadische  Art 
Chile 
chilenisch 

auf  chilenische  Art 
China 

auf  chinesische  Art 
Kolumbia 

auf  kolumbianische  Art 
Compiegne 

auf  Compiegner  Art 
Konstantinopel 
auf  Konstantinopeler  Art 
Kopenhagen 
auf  Kopenhagener  Art 
Korea 

auf   koreanische   Art 
Crecy 

auf  Crecyer  Art 
Kuba 

auf  kubanische  Art 
Danemark 
danisch 

auf  danische  Art 
Dinan 

auf  Dinaner  Art 
Schottland 
schottisch 

auf  schottische  Art 
Egypten 
egyptisch 

auf  egyptische  Art 
Epinal 
auf  Epinaler  Art 


SPANISH: 
Cairo 

cairoan/o,  os,  a,  as 
a  la  cairoana 
Calabria 

calabres,  es,  a,  as 
a  la  calabresa 
Caledonia 
a   la   caledoniana 
California 
a  la  californiana 
Canada 

a  la  canadensa 
Chili 

chilen/o,  os,  a,  as 
a  la  chilena 
China 
a  la  china 
Columbia 
a  la  columbiana 
Compiegne 
a  la  Compiegne 
Constantinopla 
a  la  constantinopolita 
Copenhagen ;  Conpenhague 
a  la  copenhaguensa 
Corea 

a  la  coreana 
Crecy 

a  la  Crecy 
Cuba 

a  la  cubana 
Dinamarca 

dinamarques/o,  os,  a,  as 
a  la  dinamarquesa 
Dinan 
a  la  Dinan 
Escocia 

Bscoces,  es,  a,  as 
a  la  escocesa 
Egipto 

egipcian/o,  os,  a,  as 
a  la   egipciana 
Epinal 
a  la  Epinal 


86 

FRENCH: 
Espagne 
espagnol,  s,  e,  es 
a  Tespagnole 
Finlande 
finnois,  -,  e,  es 
a   la  finnoise 
Flandre 
a  la  flamande 
Floride 

a  la  floridienne   (floride) 
Florence 
a  la  florentine 
Franc,  e 

franc.ais,   -,   e,  es 
a  la  franchise 
Frise 
a  la  frisonne 

Francfort 

francfortois,  -,  e,  es 

a  la  francfortoise 

Gascogne 

a  la  gasconne 

Genes 

a  la  genoise 

Geneve 

a  la  genevoise 

Georgie 

a   la   georgienne 

Grece 

grec,   s,  grecque,  s 

a  la  grecque 

Grenade 

a  la  grenadinse;  grenade 

Greenland 

a  la  groenlandaise 

Hambourg 

hambourgois,  -,  e,  es 

a  la  hambourgeoise 

Hanovre 

a  la  hanovrienne 

Ha  vane 

havanais,  -,  e,  es 

a  la  havanaise 

Hawai/i/ 


ENGLISH: 

Spain 

Spanish 

in  Spanish  style 

Finland 

Finnish 

in  Finnish  style 

Flanders 

in  Flamish  style 

Florida 

in  Florida  style 

Florence 

in  Florentine  style 

France 

French 

in  French  style 

Fri/e/sia;  Friesland 

in  Friesish   (Fri/e/sian) 

[style 
Francfort;   Frankfort 

Francfort,   of 

in  Francfort  style 

Gascony 

in  Gascon  style 

Genova 

in  Genoese  style 

Geneva 

in  Genevese  style 

Georgia 

in  Georgian  style 

Greece 

Greek ;   Grecian 

in  Greek  style 

Granada 

in  Granadian  style 

Greenland 

in  Greenland  style 

Hamburg 

Hamburg,  of 

in  Hamburg  style 

Hanover 

in  Hanoverian  style 

Havana 

Havanese 

in  Havanese  style 

Hawaii 


GERMAN: 
Spanien 
spanisch 

auf  spanische  Art 
Finnland 

finnisch;  finnlandisch 
auf   finnische  Art 
Flandem 

auf  flamische  Art 
Florida 

auf  Floridaer  Art 
Florenz 

auf  IForentiner  Art 
Frankreich 
franzosisch 
auf  franzosische  Art 
Friesland 

auf  friesische  Art 
Frankfurt 
Frankfurter 
auf  Frankfurter  Art 

Gascogne 

auf  gascognische  Art 

Genua 

auf  genuesische  Art 

Genf 

auf  Genfer  Art 

Georgia 

auf  Georgische  Art 

Grichenland 

grischisch 

auf  grichische  Art 

Granada 

auf  Granadaer  Art 

Gronland 

auf  gronlandische  Art 

Hamburg 

Hamburger 

auf  Hamburger  Art 

Hannover 

auf  hannoversche  Art 

Havana 

havanesisch 

auf  havanesische  Art 

Hawai 


87 
SPANISH: 

Espafia 

espanol,  es,  a,  as 

a  la  espanola 

Finland/i/a 

f  inlandes,  es,  a,  as 

a  la  finlandesa 

Flandes 

a  la  flandesa 

Florida 

a  la  floridanesa 

Florencia 

a  la  florentina 

Francia 

frances,  es,  a,  as 

a  la  francesa 

Frisia 

a  la  frisona 

Franc/o/forte 

franc/o/fortes,  es,  a,  as 

a  la  f rancf orta  (f rancoforta ; 

francofortesa) 
Gascona 
a  la  gascona 
Geneva 
a  la  genovesa 
Ginebra 
a  la  ginebresa 
Georgia 
a  la  georgina 
Grecia 

grieg/o,  os,  a,  as 
a  la  griega 
Granada 
a  la  gradina 
Groenlandia 
a  la  groenlandesa 
Hamburgo 

hamburgues/o,  os,  a,  as 
a  la  hamburguesa 
Hanover 
a  la  hanoverana 
Habana 

habaner/o,  os,  a,  as 
a  la  habanera 
Havai 


88 


FRENCH: 
a  1'hawaienne 
Helvetic 
a  1'helvetienne 
Hollande 

hollandais,   -,   e,   es 
a  la  hollandaise 
Holstein 

a  la  holsteinoise 
Hongrie 

hongrois,  -,  e,  es 
a  la  hongroise 
Inde 

indien,  s,  ne,  nes 
a  Tindienne 
Irlande 

irlandais,   -,   e,   es 
a  1'irlandaise 
Islande 

islande,  -,  e,  es 
a  1'islandaise 
Italie 

italien,  s,  ne,  nes 
a  I'italienne 
Jamaique 
a  la  jamaiquaine   (jamai- 

[caine) 
Japon 

japonais,  -,  e,  es 
a   la   japonaise 
Lisbonne 
a  la  lisbonnienne 
Lombardie 
a  la  lombarde 

Londres 

a  la  londonienne 

Lorraine 

a  la  lorraine 

Lyon 

a  la  lyonnaise 

Macedonie 

a  la  macedonienne 

Madrid 

a  la  madrilene 

Malte 


ENGLISH: 
in  Hawaiian  style 
Helvetia 

in   Helvetian  style 
Holland 
Dutch 

in  Dutch  style 
Holstein 

in  Holstein  style 
Hungaria 
Hungarian 
in   Hungarian   style 
India 
Indian 

in  Indian  style 
Ireland 
Irish 

in  Irish  style 
Iceland 
Icelandic 

in  Icelandic  style 
Italy 
Italian 

in  Italian  style 
Jamaica 

in  Jamaican  style 
Japan 
Japanese 
in  Japanese  style 
Lisbon 

in  Lisbon  style 
Lombardy 
in  Lombardie   (Lombard) 

[style 
London 

in   Londoner   style 
Lorraine 

in  Lorraine  style 
Lyon 

in  Lyonese  style 
Macedonia 
in  Macedonian  style 
Madrid 

in  Madrid  style 
Malta 


89 


GERMAN: 
auf  hawaische  Art 
Helvetia 

auf  helvetianische  Art 
Holland 
hollandisch 
auf  hollandische  Art 
Holstein 

auf  holsteinische  Art 
Ungarn 
ungarisch 

auf  ungarische  Art 
Indien 
indisch 

auf  indische  Art 
Irland 
irlandisch 

auf  irlandische  Art 
Island 

Islander;  islandisch 
auf  island! sche  Art 
Italien 
italienisch 

auf  italienische  Art 
Jamaika 

auf  Jamaikaner  Art 
Japan 
japanisch 

auf  japanische  Art 
Lissabon 

auf  Lissabonner  Art 
Lombardei 

auf  lombardische  Art 
London 

auf  Londener  Art 
Lothringen 
auf  lothringische  Art 
Lyon 

auf  lyonesische  Art 
Macedonien 
auf  macedonische  Art 
Madrid 

auf  Madrider  Art 
Malta 


SPANISH: 

a  la  havainesa  (havaiana) 
Helvetia 
a  la  helvetiana 
Holanda 

holandes,  es,  a,  as 
a  la  hollandesa 
Holstein 

a  la  holsteinuesa 
Hungaria 

hungar/o,  os,  a,  as 
a  la  hungara 
India 

indi/o,  os,  a,  as 
a  la  india 
Irlanda 

irlandes,  es,  a,  as 
a  la  irlandesa 
Islanda 

islandes,  es,  a,  as 
a  la  islandesa 
Italia 

italian/o,   os,   a,   as 
a  la  italiana 
Jamaica 
a  la  jamaicana 
Japon 

japones,  es,  a,  as 
a  la  japonesa 
Lisboa 
a  la  lisboana 
Lombardia 
a  la  lombarda 
Londres 

a  la  londinensa  ,londresa) 
Lorena 

a  la  lorenuesa 
Leon 

a  la  leonesa 
Macedonia 
a  la  macedonica 
Madrid 

a  la  madrillena 
Malta 


90 

FRENCH: 
a  la  maltaise 
Marengo 
a  la  Marengo 

Marseille 

a  la  marseillaise 

Maryland 

a  la  marylandaise 

Messine 

a  la  messinoise 

Mexique 

mexicain,  s,  e,  es 

a  la  mexicaine 

Milan 

a  la  milanaise 

Moscau 

a  la  moscovite 

Munich 

munichois,  -,  e,  es 

a  la  munichoise 

Naples 

napolitain,  s,  e,  es 

a  la  napolitaine 

Nice 

a  la  niQoise 

Normandie 

normand,  s,  e,  es 

a  la  normande 

Norvege;  Norvege 

a  la  norvegienne 

Nevers 

a  la  nivernaise 

Orleans 

orleanais,  -,  e,  es 

a  1'orleanaise;  a  la  d'Orleans 

Paris 

parisien,  s,  ne,  nes 

a  la  parisienne 

Perou 

peruvien,  s,  ne,  nes 

a  la  peruvienne 

Perse 

a  la  persane 


ENGLISH: 

in  Maltese  style 

Marengo 

in  Marengo  style 

Marseilles 

in  Marseillese  style 

Maryland 

in  Maryland  style 

Messina 

in  Messina  style 

Mexico 

Mexican 

in  Mexican  style 

Milan 

in  Milanese  style 

Moscow 

in  Moscovy  style 

Munich 

Munich,  of 

in  Munich  style 

Naples 

Neapolitan 

in  Neapolitan  style 

Nice 

in  Nice  style 

Normandy 

Norman 

in  Norman  style 

Norway 

in  Norwegian  style 

Nevers 

in  Nevers  style 

Orleans 

Orleans,  of 

in  Orleans  style 

Paris 

Parisian 

in  Parisian  style 

Peru 

Peruvian 

in   Peruvian   style 

Persia 

in  Persian  style 


91 


GERMAN: 
auf  Malteser    (maltesische) 

[Art 
Marengo 

auf  Marengoer  Art 
Marseille 

auf  Marseiller  Art 
Maryland 

auf  Marylander  Art 
Messina 

auf  Messinaer  Art 
Mexiko 
mexikanisch 
auf  mexikanische  Art 
Mailand 

auf  Mailander  Art 
Moskau 

auf  Moskauer  Art 
Miinchen 
Miinchener 
auf  Miinchener  Art 
Neapel 

neapolitanisch 
auf  neapolitanische  Art 
Nizza 

auf  Nizzaer  Art 
Nonnandie 
normannisch 
auf  normannische  Art 
Norwegen 

auf  norwegische  Art 
Nevers 

auf  Neverser  Art 
Orleans 
Orleanser 
auf  Orleanser  Art 
Paris 

Pariser;  parisisch 
auf  Pariser   (parische)   Art 
Peru 

Peruaner ;   peruanisch 
auf  Peruaner    (peruanische) 
[Art 
Persien 
auf  persische  Art 


SPANISH: 
a  la  maltesa 

Marengo 

a  la  Marengo 

Marsella 

a  la  marsellena 

Marylanda 

a   la   marylandesa 

Mesina 

a  la  mesinaesa 

Mejico 

mejican/o,  os,  a,  as 

a  la  mejicana 

Milano;  Milan 

a  la  milanesa 

Moscou 

a  la  moscovita 

Munic 

munican/o,  os,  a,  as 

a  la  municana 

Napoles 

napolitan/o,  os,  a,  as 

a  la  napolitana 

Niza 

a  la  Niza 

Normandia 

normand/o,   os,   a,   as 

a  la  normanda 

Noruega 

a  la  noruegana 

Nevers 

a  la  Nevers 

Orleans 

orleans/o,  os,  a,  as 

a  la  orleansa 

Paris 

parisiense,  s,  -,  -, 

a  la  parisiense 

Peru 

perugi/o,   os,   a,   as 

a  la  perugia 

Persia 

a  la  persiana 


92 

FRENCH: 
Pologne 

polonais,  -,  e,  es 
a  la  polonaise 
Portugal 
a  la  portugaise 
portugais,  -,  e,  es 
Prague 

a  la  praguenne 
Provence 
a  la  provencale 
Prusse 

a  la  prussienne 
Reims 

a  la  remoise 
Rhin 

a  la  rhenane 
Rochelle 
a  la  rochelaise 
Rome 

remain,  -,  e,  es 
a  la  romaine 
Russie 
a  la  russe 
Sardaigne 
a  la  sarde 
Savoie 

a  la  savoyarde 
Saxe 

saxon,  s,  ne,  nes 
a    la    saxonne 
Scandinaves 
a  la  scandinavienn* 
Seville 

a  la  sevillane 
Siberie 

a  la  siberienne 
Suisse 

a  la  suisse/se/ 
Suede 

suedois,  -,  e,  es 
a  la  suedoise 
Soissons 

a  la  soissonnaise 
Thuringe 
a  la  thuringienne 


ENGLISH: 
Poland 
Polish 

in  Polish  style 
Portugal 
Portuguese 
in  Portuguese  style 
Prague 

in  Prague  style 
Provence 

in  Provencal  style 
Prussia 

in  Prussian  style 
Reims 

in  Reims  style 
Rhine;  Rhene 
in  Rhenish  style 
Rochelle 

in  Rochelle  style 
Roma 
Roman 

in  Roman  style 
Russia 

in  Russian  style 
Sardinia 

in  Sardinian  style 
Savoy 

in  Savoy/ard/  style 
Saxony 
Saxon 

in  Saxon  style 
Scandinavia 
in   Scandinavian  style 
Sevilla 

in  Sevillan     style 
Siberia 

in  Siberian  style 
Switzerland 
in  Swiss  style 
Sweden 
Swedish 

in  Swedish  style 
Soissons 

in  Soisson  style 
Thuringia 
in  Thuringian  style 


93 


GERMAN: 

Polen 

polnisch 

auf  polnische  Art 

Portugal 

portugisisch 

auf  portugisische  Art 

Prag 

auf  Prager  Art 

Provence 

auf  provencalische  Art 

Preussen 

auf  preussische  Art 

Reims 

auf  Reimser  Art 

Rhein 

auf  rheinische  Art 

Rochelle 

auf  Rocheller  Art 

Rom 

romisch 

auf  romische  Art 

Russland 

auf  russische  Art 

Sardinien 

auf  sardinische  Art 

Savoien;   Savoyen 

auf  savoyische  Art 

Sachsen 

sachsisch 

auf  sachsische  Are 

Skandinawien 

auf  scandinawische  Art 

Sevilla 

auf  Seviller  Art 

Sibirien 

auf  sibirische  Art 

Schweiz 

auf  Schweizer  Art 

Schweden 

schwedisch 

auf  schwedische  Art 

Soisson 

auf  soissonische  Art 

Thiiringen 

auf  thuringisch   Art 


SPANISH: 
Polonia 

polac/o,  os,  a,  as 
a  la  polaca 
Portugal 

portugues,  es,  a,  as 
a  la  portuguesa 
Praga 

a  la  pragana 
Provenza 
a  la  provenzala 
Prusia 

a  la  prusiana 
Reims 
a  la  Reims 
Renne 
a  la  Renne 
Rochela 
a  la  rochelana 
Roma 

roman/o,  os,  a,  as 
a  la  romana 
Rusia 
a  la  rusa 
.Cerdefia 
a  la  sarda 
Saboya 

a  la  saboyana 
Sajonia 

sajon,  es,  a,  as 
a  la  sajona 

E  Scandinavia ;   Escandia 
a  la  escandinava 
Sevilla 

a  la  sevillana 
Siberia 

a  la  siberiana 
Suiza 
a  la  suiza 
Suecia 

suec/o,  oa,  a,  as 
a  la  sueca 
Soisson 
a  la  Soisson 
Turingia 
a  la  turingiana 


94 


FRENCH: 
Toscane 
a  la  toscane 
Toul 

toulois,  -,  e,  es 
a  la  touloise 
Toulon 

toulonnais,  -,  e,  es 
a  la  toulonnaise 
Toulouse 
a  la  toulousaine 
Touraine 
a    la    tourangelle 
Tours 

a  la  toursaine 
Tripoli 

a  la  tripolitaine 
Turin 

a  la  turinoise 
Turquie 

turk,  s,  turque,  s, 
a  la  turque 
Tyrol 

tyrolien,   s,  ne,  nes 
a  la  tyrolienne 
Varsovie 

varsovien,  s,  ne,  nes 
a  la  varsovienne 
Venise 

a  la  venitienne 
Versailles 
a  la  versaillaise 
Vienne 

viennois,  -,  e,  es 
a  la  viennoise 
Virginie 
a  la  virginienne 
Westphalie 
a  la  westphalienne 
Zurich 
a  la  zurichoise 


ENGLISH: 
Tuscany 
in  Tuscan  style 
Toul 
Toul,   of 
in  Toul  style 
Toulon 
Toulon,  of 
in  Toulon  style 
Toulouse 

in    Toulouse    style 
Touraine 
in  Touraine  style 
Tours 

in  Tours  style 
Tripoli 

in  Tripolitan  style 
Turin 

in  Turin  style 
Turkey 
Turkish 

in  Turkish  style 
Tyrol 
Tyrolese 

in  Tyrolese  style 
Warsaw 
Warsaw,  of 
in  Warsaw  style 
Venice 

in  Venetian  style 
Versailles 
in  Versailles 
Vienna 
Viennese 

in  Viennese  style 
Virginia 

in  Virginian  style 
Westphalia 
in  Westphalian  style 
Zurich 
in  Zurich  style 


95 


GERMAN: 
Toscana 

auf  Toscaner  Art 
Toul 
Touler 

auf  Touler  Art 
Toulon 
Touloner 

auf  Touloner  Art 
Toulouse 

auf  Toulouser  Art 
Touraine 

auf  Tourainer  Art 
Tours 

auf  Tourser  Art 
Tripoli 

auf   tripolitanische    Art 
Turin 

auf  Turiner  Art 
Tiirkei 
tiirkisch 

auf  turkische  Art 
Tyrol 
Tyroler 

auf  Tyroler  Art 
Warsehau 
Warschauer 
auf  Warschauer  Art 
Venedig 

auf  venetianische  Art 
Versaille 

auf  Versailler  Art 
Wien 
Wiener 

auf  Wiener  Art 
Virginia 

auf  virginische  Art 
Westphalen 
auf  westphalische  art 
Zurich 
auf  Ziiricher  Art 


SPANISH: 

Toscana 

a  la  toscana 

Toul;  Tol 

Toul,  de 

a  la  Toul 

Talon 

Talon,  de 

a  la  Talon 

Tolosa 

a  la  Tolosa 

Torena 

a  la  Torena 

Turs;  Tors 

a  la  Turs 

Tripoli 

a  la  tripolitana 

Turina 

a  la  turiana 

Turquia 

turc/o,  os,  a,  as 

*  la  turca 

Tirol 

tiroles,  es,  a,  as 

a  la  tirolesa 

Varsovia 

varsovian/o,  os,  a,  as 

a  la  varsoviana 

Venecia 

a  la  veneciana 

Versailles 

a  la  versallesa 

Viena 

vienes,  es,  a,  as 

a  la  vienesa 

Virginia 

a  la  virginiana 

Vestfalia 

a  la  vestfaliana 

Zuric/o/ 

a  la  Zuric   (zurica) 


Personal  Nouns  * 


FRENCH: 
a  1'Alpin 
a  1'Argenteuil 
a  1'Astor 
a  1'Auber 
a   la   Balzac 
a  la  Bardoux 
a  la  Baumann 
a  la  Bayard 
a  la  Beaufort 
a  la  Bechamel 
a  la  Becherel 
a  la  Benedict 
a  la  Benoit 
a  la  Beranger 
a  la  Berchoux 
a  la  Bercy 
a  la  Blaine 
a  la  Bougeuil 
a  la  Broglio 
a   la   Camerani 
a  la   Canino 
a  la  Careme 
a  la  Cavour 
a  la  Chambord 
a  la  Chamberry 
a  la  Chantilly 
a  la  Chateaubriand 
a  la  Chatillon 
a  la  Chatre 
a  la  Cheron 
a  la    Chesterfield 
a  la  Chevreuse 
a  la  Chimay 
a  la  Chviry 
a  la  Choiseul 
a  la  Clamart 
a  la  Clavel 
a  la  Clermont 


ENGLISH 
Alpin  style 
Argenteuil  style 
Astor  style 
Auber  style 
Balzac   style 

etc. 


*Personal  nouns  are  not  translated 


The  Meaning  of  the  Personal  Nouns,  Etc.          97 

GERMAN:  SPANISH: 

nach  Alpin  a  la  Alpin 

naeh  Argenteuil  a  la  Argenteuil 

nach  Astor  a  la  Astor 

nach  Auber  a  la  Auber 

nach  Balzac  a  la  Balzac 

etc.  etc. 


98 

FRENCH:  ENGLISH: 

a  la   Cleveland  etc. 

a  la  Colbert 

a  la  Conde 

a  la  Cussy 

a  la  Daumont 

a  la  Demidow  (Demidoff ) 

a  la  Delmonico 

a  la  Derby 

a  la  Dubarry  (du  Barry) 

a  la  Dumas 

a  la  Duroc 

a  1'Elliot 

a  1'Esterhazy 

a  la  Garibaldi 

a  la  Genin 

a  la  Gutenberg 

a  la  Humbert 

a  la  Humboldt 

a  la  Jackson 

a  la  Katoff 

a  la   Kirkham 

a  la  Kursel 

a  la  Lakme 

a   la   Leoncavallo 

a   la   Leontine 

a  la  Londonderry 

a  la  Lucullus 

a  la  Magellan 

a  la  Marceau 

a  la  Marigny 

a  la  Marly 

a  la  Massenet 

a   la   Metternich 

a  la  Mirabeau 

a  la  Mireille 

a   la  Mirepoix 

a  la  Moliere 

a  la  Montebello 

a   la   Montglas 

a  la  Montmorency 

a  la  Montpensier 

a  la  Montreuil 

a  la   Morgan 

a  la  Mornay 


99 


GERMAN:  SPANISH: 

etc.  etc. 


100  The  Art  of  Naming  Dishes 

a  la  Napoleon  ENGLISH* 

a  la  Nelson  etc* 

a  la  Nesselrode 

a  TOrly;  a  la  d'Orly 

a  la  Palmerston 

a  la  Parmentier 

a  la  Pompadour 

a  la  Rachel 

a  la  Re  jane 

a  la  Richelieu 

a  la  Robert 

a  la  Ronan 

a  la  Rossini 

a  la   Savarin 

a  la  Sevigne 

a  la  Soubise 

a  la  Stanley 

a  la  St.  Denis 

a  la   St.  Germain 

a  la  Talma 

a   la   Tortoni 

a  la  Tosca 

a  la  Vanderbilt 

a  la  Vatel 

a  la  Washington 

a  la  Wissman 

a  la  Xavier 


The  Meaning  of  the  Personal  Nouns,  Etc.       101 

—  . 

GERMAN:  SPANISH: 

etc.  etc; 


Other  Style  Expressions 


FRENCH 

alphabetique 

ambassadeur 

ambassadrice 

amirale 

ancienne  /mode/ 

arlequine 

art  nouveau 

belle  fermiere 

belle  Gabrielle 

belle  vue 

bergere 

bonne  femme 

boulangere 

bouchere 

bouquetiere 

bourgeoise 

bucheronne 

burgrave 

capucine 

cardinale 

charcutiere 

chasseur 

chevriere 

comtesse 

demi-deuil 

diable 

diplomate 

duchesse 

ecarlate 

fermiere 

financiere 

forestiere 

gastronome 

gentilhomme 

grand'mere 

hoteliere 

hussarde 

imperatrice 

imperiale 

ivoire 


ENGLISH: 

alphabetical 

ambassador 

ambassadress 

admiral 

old  custom 

harlequin 

new  art 

pretty  lessee/'s  wife/ 

pretty    Gabriella 

pretty  view 

sheepherdess 

good  women 

baker/'s  wife/ 

butcher/' s  wife/ 

flower    girl 

/plain/  family 

wood-cutter/'s  wife/ 

burgrave 

capuchin 

cardinal 

pork  butcher/'s    wife/ 

hunter 

goatherdess 

countess 

half  mourning 

devil ;    deviled 

diplomatist 

duchess 

scarlet 

farmer/'s    wife/ 

financier 

forester/'s  wife/ 

gastronome 

nobleman 

grandmother 

hotelkeeper 

hussar 

empress 

imperial 

ivory-like 


103 


GERMAN: 
alphabetisch 
Gesandten-Art 
Gesandtin-Art 
Admiral 

nach    alter    Sitte 
Harlekin 
neukiinstlerisch 
schone  Pachterin 
schone  Gabrielle 
im  schoner  Ansicht 
Hirtin 

Liebfrauen-Art 
Backerin 
Schlachterfrau 
Blumenmadchen 
biirgerlich 
Holzhauer/in/ 
Burggraf 
Kapuziner 
Kardinal 

Schweinemetzger/in/ 
Jager-Art 
Ziegenhirt/in/ 
Grafin 
Halbtrauer 
Teufels-Art 
Diplomat 
Herzog/in/ 
scharlachfarbig 
Pachter/in/ 
Finanzmann 
F6rster/in/ 
gastronomisch 
Edelmann 
Grossmutter-Art 
Hausmeister/in/ 
Husar 
Kaiserin 
kaiserlich 
Elfenbein 


SPANISH: 

alfabetica 

ambajador 

ambajadora 

almirante 

uso  vieja 

arlequin 

arte   nuevo 

arrentaria  bonita 

Gabriella  bonita 

buena  vista 

pastora 

seiiora  gusta 

panadera 

carnicera 

nina  de  flores 

ciudadana 

lenadora 

burgrave 

capuchina 

cardenal 

carnicera  de  cerdo 

cazador 

cabrera 

condesa 

medio   luto 

diablo 

diploma  tica 

duquesa 

escarlata 

arrendataria 

hacendista 

alcalda 

gastronomo 

hidalgo 

abuela 

hostelera 

husar 

imperatriz 

imperial 

marfilena 


104 


The  Art  of  Naming  Dishes 


FRENCH 
marchand  de  vin 
mariniere 
menagere 
meuniere 
millonnaire 
mode 

montagnarde 
national 
pouvre  homme 
pastourelle 
petit  due 
petite  Marie 
reine 

vegetarienne 
velours 
vert-pre 
vigneronne 
villageoise 
zingara 


ENGLISH: 
wine  merchant 
mariner 
housekeeper 
miller/'s  wife/ 
millionaire 
mode;  modish 
highlander 
national 
poor  man 

young  sheepherdess 
little  duke 
little  Marie 
queen 
vegetarian 
velvet-like 
green  meadow 
vintager 
country 
Gipsy 


The  Meaning  of  the  Personal  Nouns,  Etc.         105 

GERMAN:  SPANISH: 

Wein-Kaufmann  comerciente  de  vino 

Matrosen-Art  marinero 

Haushalter/in/  ama  de  Haves 

Miiller/in/  millonario 

Millionar  molinera 

modisch  moda 

Hochlander  montanesa 

national  national 

armen  Mannes-Art  hombre   pobre 

Hirtenmadchen  pastorcilla 

kl.  Herzog  duque  chico 

kl.   Marie  Maria  chica 

Konigin  regina 

vegetarisch  vegetariana 

samtartig  terciopelo 

wiesengnin  pradera  verdura 

Winzerin  vinadora 

landlich  campreste 

Zigeuner-Art  gitana 


Concluding  VVords 


Mainly  for  the  Compilers  of  the 
Bills  of  Fare 


In  the  foregoing  chapters  it  has  been 
proved  that  many  dishes  are  unsatisfactorily 
named,  and  a  way  is  shown  whereby  dishes  can 
be  given  names,  which  are  intelligible  to  every- 
body. Since  indeed  the  chefs,  stewards,  etc., 
generally  write  the  lists  of  dishes  Which  go  into 
print  and  perhaps  have  to  be  translated,  it  is 
easily  understood  that  intelligible  bills  of  fare 
and  menus  depend  much  upon  their  good  will. 
One  cannot  expect  that  a  waiter,  menu- writer 
or  printer  shall  render  unintelligible  names  in- 
telligible and  translate  them.  Abbreviated 
names  perhaps  cannot  be  found  in  books  or  per- 
haps one  dish  may  be  given  in  the  place  of  an- 
other which  does  not  compare  with  the  one 
which  is  originally  meant.  But  for  the  com- 
pilers of  bills  of  fare  it  would  be  only  a  matter 
of  a  few  minutes  to  write  down  the  names  of 
dishes  according  to  the  given  rules  in  this  book. 

For  instance  a  chef  may  prepare  a  dish 
which  is  given  in  a  cook  book  as  Dindon  a  I'Es- 
pagnol  (Turkey  in  Spanish  style).  In  this  case 
the  chef,  or  the  maker  of  the  bill  of  fare,  should 
not  write  down  the  name  as  given  in  the  book 


Concluding  Words  107 

but  write  it  in  a  more  detailed  way.  If  the 
turkey  is  stuffed  and  roasted  then  he  should 
mention  it  and  also  mention  the  side  dishes.  In 
this  instance  he  should  write  as  follows: 

Stuffed,  Koast  Turkey 
Peas  and  Carrots       Madeira  Sauce 

But  there  are  also  chefs  who  are  not  well 
versed  in  English.  They  should  write  the  names 
in,  let  us  say,  French  and  in  the  same  manner 
as  has  been  stated  before.  Simple  French  is 
always  easy  to  translate.  Let  us  say  a  chef 
writes  as  follows 

FRENCH: 

Consomme  a  Tarlequin. 

Filet  de  Boeuf  a  PEspagnole. 

Longe  de  Veau  a  la  Bechamel. 

Dinde  a  la  Portugaise. 

In  this  case  the  translator  would  trans- 
late as  follows: 

Consomme,  Harlequin  style. 

Tenderloin  of  Beef,  Spanish. 

Loin  of  Veal,  Bechamel. 

Turkey-hen,  Portuguese. 

If  a  chef  wrote  the  same  dishes  as  given 
below  then  the  translation  also  would  be  plain 
and  could  be  easily  made. 

FRENCH: 

Consomme  aux  Quenelles  de  Volaille. 
Filet  de  Boeuf  pique,  roti  au  Macaroni, 

Sauce  Espagnole. 
Longe  de  Veau  rotie,  Bechamel. 
Dinde  farcie,  rotie,  Portugaise. 

ENGLISH: 

Consomme  with  Chicken  Balls. 

Larded,  roast  Tenderloin  of  Beef 

Macaroni  Spanish  Sauce. 

Roast  Loin  of  Veal,  Bechamel. 
Stuffed,  roast  Turkey-hen,  Portuguese 


108  The  Art  of  Naming  Dishes 

For  the  makers  of  bills  of  fare  and  menus 
the  given  rules  come  into  consideration  primar- 
ily. A  certain  successive  way  of  naming  dishes 
should  always  be  followed. 

Leg  of  Veal. 
Roast  Leg  of  Veal. 
Larded,  roast  Leg  of  Veal. 
Stuffed,  larded,  roast  Leg  of  Veal. 

Roast  Leg  of  Veal  w.  Cream. 

Larded,  roast  Leg  of  Veal  w.  Cream. 

Stuffed,  larded,  roast  Leg  of  Veal  w.  Cream. 

Roast  Leg  of  Veal  w.  Mixed  Vegetables  &  Tomato 
Sauce. 

Larded,  roast  Leg  of  Veal  w.  Mixed  Vegetables  & 
Tomato  Sauce. 

Stuffed,  larded,  roast  Leg  of  Veal  w.  Mixed  Vege- 
tables &  Tomato  Sauce. 

Roast  Leg  of  Veal,  Monpensier. 
Larded,  roast  Leg  of  Veal,  Monpensier. 
Stuffed,  larded,  roast  Leg  of  Veal,  Montpensier. 

The  same  successive  way  can  be  followed 
with  such  dishes  that  have  a  name  which  in- 
cludes their  preparations. 

Stew. 

Veal  Stew, 
Lamb  Stew. 
Beef  Stew. 
Veal-Lamb  Stew. 
Veal-Beef  Stew. 
Lamb  Stew,  Irish. 
Lamb  Stew,  American. 
Lamb  Stew,  English. 
Veal-Beef  Stew,  Irish. 
Veal-Beef  Stew,  American 
Veal-Beef  Stew,  English, 
etc. 

To  this  one  may  reply  that  e.  g.  the  roast- 
ing and  stuffing  can  be  done  in  different  ways 


Concluding  Words  109 

and.  therefore  style  designations  must  be  used. 
\\Tiat  does  such  a  designation  mean  to  the  av- 
erage guest  in  such  a  case?  Ninety  times  out 
of  a  hundred  it  would  mean  nothing  at  all  to 
them.  A  guest  does  not  care  whether  he  gets 
a  piece  of  veal  which  is  prepared  with  a  few 
spices,  or  other  little  things,  more  or  less.  This 
is  simply  the  cooks'  matter.  If  such  items  in 
preparing  food,  would  be  designated  with  style 
names  then  the  list  of  names  would  be  endless ; 
there  are  not  even  enough  words  in  ths  world 
to  name  them  all.  Before  using  a  style  designa- 
tion one  rather  should  call  a  dish  by  its  right 
name.  If  e.  g.  the  cooking  is  done  with  an  in- 
gredient that  changes  the  taste  much  more  from 
that  of  plain  cooking,  let  us  say  red  wine.  The 
place  which  is  perhaps  occupied  by  a  style  de- 
signation can  be  filled  out  much  better  with  the 
words  red  wine.  But  if  the  latter  together 
with  the  main  preparation  is  left  out  to  make 

place  for  a  certain    i  n  style    or 

d  la  so  and  so  then  it  is  absolutely  sin- 
ful to  withhold  the  most  important  items  from 
the  guests.  As  to  the  fillings  it  must  be  added 
that  is  is  not  necessary  at  all  to  express  these 
by  a  separate  name.  Guests  will  not  know 
what  kind  of  a  filling  is  meant;  for  them  it  is 
enough  to  know  that  a  food  is  stuffed.  If  one 
should  designate  a  filling  with  the  term  Ital- 
ian, K  o  y  a  1,  etc.,  the  guest  would  not  even 
know  that  the  food  was  stuffed.  The  simple 
words  filled  or  stuffed  says  much 
more  to  them,  and  therefore  it  should  be  domi- 
nating. 

!As  to  the  various  style  designations  and 
their  comprehension  it  may  be  easily  asserted 
that  ninety  per  cent  of  them  are  not  even  under- 


110  The  Art  of  Naming  Dishes 

stood  by  men  of  the  trade.  Could  a  person  tell 
what  the  following  style  designations  meant 
without  looking  into  a  book? 

Loin  of  Veal,  Spanish  /Style/. 

Leg  of  Mutton,  Bordeaux  /Style/. 

Tenderloin  of  Beef,  Westphalian  /Style/. 

Tenderloin  of  Beef,  Portuguese  /Style/. 

Sirloin  of  Beef,  Spanish  /Style/. 

Mackerel,  Flemish  /Style/. 

Sole,  Soubise  /Style/. 
Roast  Goose,  Mecklenburg  /Style/. 

Would  you  expect  to  find  the  following 
names  for  the  same  dishes? 

Larded,  roast  Loin  of  Veal,  Spanish  Sauce 
Larded,  roast  Tenderloin  of  Beef,  Westphalian, 

[/Garniture/. 

Roast  Tenderloin  of  Beef,  Stuffed  Tomatoes. 
Roast  Sirloin  of  Beef,  Spanish  Sauce. 

Stuffed,  fried  Mackerel. 
Boiled,  glazed  Salmon  on  Rice,  Chambord  /Garniture/. 

Fried  Sole  with  Onion  Sauce  or  Onion  Puree. 
Stuffed,  roast  Goose  with  Red  Cabbage  &  Sausages. 

These  few  instances,  which  could  be  en- 
larged a  thousandfold,  show  plainly  that  the 
style  designations  of  to-day  are  not  satisfactory. 
It  is  really  no  wonder  that  guests  often  read 
high  sounding  names,  give  an  order,  and  then 
are  disappointed  when  only  "plain"  dishes  are 
served,  which  they  know  are  quite  differently 
called  in  simple  English.  It  is  also  natural  for 
guests  to  say  that  the  restaurant  men  give  such 
names  purposely  to  get  higher  prices  though  this 
is  rarely  intended.  One  also  need  not  be  sur- 
prised if  the  comic  papers  take  advantage  of 
such  names,  especially  if  the}r  are  mixed  Avith 
foreign  terms ;  and  even  the  theatres  make  fun 
of  them.  There  certainly  isn't  any  business 


Concluding  Words  111 

that  furnishes  so  much  food  for  laughter  as  the 
restaurant  trade  and  this  to  a  large  extent  on 
account  of  the  naming.  The  restaurant  men 
alone  are  responsible  in  the  future,  if  this  con- 
tinues, because  the  existing  evils  can  be  helped. 
The  present  method  of  naming  dishes  must  be 
brought  into  a  logical  and  sensible  form  by  us- 
ing certain  rules.  To  realize  how  far  away  we 
have  gone  from  intelligible  naming  can  be  seen 
by  the  great  Careme  writing  in  his  earlier  days 
Potage  de  petit  sagou  Wane  lies  au  consomme. 
This  is  certainly  too  long  for  modern  bills  of 
fare  and  it  was  abbreviated  to  Consomme  au 
sagou  blanc  or  Consomme  au  sagou.  And  if 
the  French  write  simply  Potage  puree  de  pois 
and  Gateau  de  poisson,  sauce  tomate  for  Potage 
a  la  puree  de  pois  and  Gateau  de  poisson  a  la 
sauce  de  tomates  we  also  find  it  intelligible. 
So  is: 

"Cochon  de  lait  a  la  broche,  russe,77 
"Cochon  de  lait  farci,  russe." 
"Cochon  de  lait  froid,  russe." 
"Cochon  de  lait  roti,  russe." 

But  if  the  four  dishes  are  simply  called 
Cochon  de  lait,  russe  then  it  is  unintelligible  and 
not  correct.  And  if  all  the  following  for  the 
same  chestnut  pudding  are  called  Pouding  am- 
bassadrice,  Pouding  castellane,  Pouding  Cas- 
tellane,  Pouding  CastUlane  then  this  surely  is 
a  nonsense. 

A  thick  volume  could  be  filled  with  de- 
tailed information  which  would  make  the  men 
of  the  trade  marvel  at  the  medly  of  culinary 
names.  The  writer  of  this  treatise  has  ascer- 
tained in  one  case  that  59  different  names  in 
four  languages  were  found  in  books  and  on  table 
cards  for  one  and  the  same  dish  and  only  11  of 


112  The  Art  of  Naming  Dishes 

them  described  in  some  measure  the  right  thing. 
One  does  not  need  to  wonder  at  this  if  one  ob- 
serves how  names  of  dishes  are  sometimes  treat- 
et  by  professional  men.     It  happens  a  thousand 
times  that  the  real  designations  are  purposely 
left  out  in  order  to  make  room  for  others  which 
satisfy  the  vanity  of  certain  persons.       Some 
cooks  prepare  dishes  a  little  differently  from 
given  recipes  and  give  them  a  new  name.     Often 
they  are  given  mysterious,  fantastic  and  un- 
heard of  names  which  have  no  right  to  be  linked 
with  culinary  designations.     The  result  is  that 
the  culinary  language  of  today  is  so  rich  that 
all  compiled  names  would  fill  as  many  volumes 
and   as   large   as   th(ose   of   the   Encyclopaedia 
Brjtanica.   Seventy-five  per  cent  of  these  names 
belong  in  the  waste  basket.       To  understand 
this  statement  one  only  needs  to  take  several 
cook  books  and  bills  of  fare  and  compare  the 
meaning  of  some  style  designations  and  it  will 
be  seen  that  many  of  them  have  exactly  the  same 
meaning,  though  the  names  are  entirely  differ- 
ent.    One  must  come  to  the  conclusion  that  style 
designations  are  of  value  only  if  they  have  an 
unchangeable  meaning,  otherwise  they  remain 
that  which  most  of  them  are  today,  riddles. 
After  going  through  a  dozen  books  I  was  unable 
to  find  hundreds  of  names  which  appeared  on 
bills  of  fare.     There  is  for  instance :  Carbonade 
a  la  nivernaise.     Is  there  any  one  who  can  tell 
me  what  this  means?  Carlwnade  to  some  people 
means  a  roast,  no  matter  if  of  beef  or  of  any  other 
animal;  to  others  it  means  a  cutlet  or  a  chop, 
mainly  of  pork.     Then  why  not  call  it  so?    And 
if  a  sauce  is  meant  by  a  la  nivernaise  call  it 
Severs     Sauce;     if  a  complicated  garnish 
Nevers     /style/;  if  only  one  kind  of  vege- 
table leave  out  the  expression  entirely  and  write 


Concluding  Words  113 

with  Carrots,  with  Turnips,  etc. 
That  is  intelligible  naming  while  the  former  is 
a  riddle  which  changes  the  bill  of  fare  into  a 
useless  scrap  of  paper. 

It  is  of  course  understood  that  in  some 
cases  it  is  best  to  call  some  dishes  by  names 
which  do  not  indicate  the  real  ingredient  to  all 
guests.  A  guest,  for  instance,  is  fond  of  ram's 
stones  (wedder  stones)  will  also  understand 
this  by  the  designation  L  a  m  b's  f  r  y.  This 
name  covers  in  a  way  a  "public  secret"  and  saves 
some  guests  from  being  shocked.  And  if  the 
genius  of  a  chef  disguises  onions,  garlic,  and 
other  things  that  are  not  liked  by  many  in  such 
a  masterful  way  that  no  one  will  suspect  the 
real  thing  but  turn  haters  of  such  dishes  into 
admirers,  it  would  certainly  be  foolish  to  men- 
tion the  items  on  bills  of  fare. 

Because  the  cooks  use  certain  rules  in 
Booking  and  follow  up  certain  practical  ways  in 
preparing  great  and  perfect  dishes  from  a  few 
elements  into  a  numberless  variety,  they  also 
would  do  a  great  thing  ]by  helping  to  apply  cer- 
tain rules  in  the  naming  of  dishes.  If  this  is 
not  done,  then  the  time  is  not  far  distant  when 
the  entire  naming  will  lead  to  extremes  by  call- 
ing dishes  by  style  names  only.  To  some  extent 
this  is  already  done,  and  should  be  avoided.  We 
cannot  demand  that  guests  shall  take  a  special 
course  in  order  to  study  culinary  expressions, 
that  they  may  be  able  to  understand  a  bill  of 
fare.  If  the  chefs  think  it  practical  to  use  short 
technical  expressions  in  the  kitchen  let  them  do 
s)o,  but  then  they  also  must  allow  us  to  be  prac- 
tical in  the  dining  room,  which  means  that  the 
dishes  should  first  of  all  be  named  with  their 


114  The  Art  of  Naming  Dishes 

main   ingredients    and   styles   of   preparation. 
That  is  what  the  guests  want. 

As  we  approach  the  end  we  cannot  help 
mentioning  that  there  are  some  hotel  and  res- 
taurant men  who  try  their  best  to  offer  their 
guests  dishes  in  plain  English.  That  sometimes 
wrong  translations  and  foreign  words  appear  on 
their  bills  of  fare  is  mainly  due  to  the  fact  that 
the  right  names  are  not  known.  To  this  the 
dictionaries  that  will  follow  and  the  little  work 
on  hand  may  be  a  help. 

/To  sum  it  up  there  is  shown  a  way  here 
of  briefly  naming  dishes  and  making  them  intel- 
ligible without  the  possibility  of  mistaking  one 
dish  for  another.  But  to  make  the  rules  a  stan- 
dard arrangement  would  need  first  of  all  the 
help  of  the  chefs,  stewards,  etc.  They  have  in 
the  future  an  easy  but  very  gratifying  work  be- 
fore them.  What  is  suggested  here  is  the  har- 
monious working  of  the  makers  of  bills  of  fare 
and  the  dining-room  management,  and  the  un- 
derstanding of  the  practical  appliance  of  intel- 
ligible writing.  Less  trouble  in  the 
dining  room  means  less  trou- 
ble in  ;the  kitchen;  and  the  whole  is 
to  the  advantage  of  the  gues.ts,  the  kitchen  and 
restaurant  employees  and  also  to  the  proprie- 
tors ior  whom  it  saves  much  money,  as  it  stops 
the  waste  of  food  to  a  large  extent.  It  is  to 
their  mutual  benefit.  Therefore  let  the  aim  be : 

Intelligible  bills  of  fare 
for  guests  in  plain  English 
by  naming  the  dishes  with  the 
principal  ingredients  and  prin- 
ciple styles  of  preparation. 


Rules  of  Grammar 

of 
Four  Languages 

The  grammar  for  the  culinary  languages 
is  easy  enough  and  given  in  such  a  simple  man- 
ner that  it  will  take  but  a  short  time  for  all 
to  understand.  We  will  quote  the  items  of  the 
French  language  first,  as  most  translations  are 
made  from  French  into  other  languages. 


Articles  and  Prepositions 


French : 

1.  de    (d') 

de  la  (de  1') 

du 

des 

2.  au 
aux 

a  la   (a  1') 

3.  en 

4.  et 

5.  ou 


English : 

1.  from,   of,  with,   in 

2.  with 

3.  in,  as,  like  of 

4.  and 

5.  or 


Spanish : 

1.  de,  con,  en 

2.  con 

3.  en,  como,  como  de 

4.  y 

5.  6,   u 


German: 

1.  aus,  von,  mit,  in 

2.  mit 

3.  in,  wie  von 

4.  und 

5.  oder 


116  The  Art  of  Naming  Dishes 


Instances 

French :  English : 

Fromage  de  Francfort;  [Cheese  from  Frankfort]; 

Fromage  francfortois  Frankfort  Cheese 

Fromage  d'  Amerique;  [Cheese  from  America]; 

Fromage  americain  American  Cheese 

Fromage  de  la  France;  [Cheese  from  France]; 

Fromage  francos  French  Cheese 

Fromage  de  PAndalousie;  [Cheese  from  Andalusia] ; 

Fromage  andalous  Andalusian   Cheese 

Fromage  du  Rhin  [Cheese  from  the  Rhine 

(Rhene)];  Rhenish  Cheese 
Fromages  des  Alpes  [Cheese  from  the  Alps]  ; 

Alpine   Cheese 

Spanish :  German : 

Queso  de  Francforte;  [Kase  aus  Frankfurt]  ; 

Queso  francforto  Frankfurter   Kase 

Queso  de  America;  [Kase   aus   Amerika] ; 

Queso   americano  Amerikanischer  Kase 

Queso  de  Francia ;  [Kase  aus  Frankreich]  ; 

Queso  frances  Franzosischer    Kase 

Queso   de   Andalucia;  [Kase  aus  Andalusien] ; 

Queso  andaluz  Andalusischer   Kase 

Queso  de  Rin   (Rhin,  Rene)        [Kase  vom  Rhein] ; 

Rheinischer  Kase 
Queso   de/los/Alpes  [Kase  von  den  Alpen] ; 

Queso  verde  de/los/Alpes  Alpen-Kase;  Krauterkase 

To  designate  the  original  home  of  a  pro- 
duct the  French  write  de,  d',  de  la,  d  I',  du  or  des 
with  the  proper  name  following  or  they  use  the 
adjectives  of  the  proper  names  without  the  ar- 
ticle just  as  in  English,  but  with  the  difference 
that  the  adjectives  follow  the  name  of  the  pro- 
duct. On  bills  of  fare  the  adjectives  are  more 
commonly  used.  iAs  to  the  use  of  the  articles, 
mark  the  f  olio  wing  rules : 

If  a  word  begins  with  a  vowel  (a,  e,  i,  o, 
u,)  or  silent  h  de  and  de  la  must  be  apostroph- 
ized (d>,  de  F). 

De  has  its  place  before  all  words  which 
are  masculine  and  in  the  singular. 


Rules  of  Grammar  in  Four  Languages         117 

De  la  (or  apostrophized  de  ly)  has  its 
place  before  all  words  which  are  feminine  and 
in  the  singular. 

Des  is  written  before  all  words  in  the 
plural. 

On  bills  of  fare  de  la  and  des  is  not  writ- 
ten but  simply  de  as  far  as  names  of  cities  and 
countries  come  into  consideration.  But  before 
all  names  of  rivers,  lakes,  islands  and  moun- 
tains du  must  be  written,  before  all  masculine 
words  in  the  singular,  de  la  (de  V)  before  all 
feminine  words  in  the  singular,  and  des  before 
all  words  in  the  plural  as  vin  du  Rhin,  vin  <le 
la  Loire,  vin  de  la  Moselle,  herbes  des  Alpes,  etc. 
If  a  masculine  word  in  the  singular  begins  with 
a  vowel  or  silent  h  then  d'  is  written  instead  du 
as  d'Hudson,  d'East  River,  etc. 

As  to  the  adjectives  see  later  explanation* 

Jn  Spanish  the  using  of  the  article  is  as 
in  French  if  the  original  home  of  a  product  is 
designated  or  the  adjectives  in  its  place  is  used. 
The  Spanish  prepositions  del,  los,  las,  etc.,  do 
not  come  into  consideration  on  bills  of  fare.  De 
is  never  apostrophized. 

In  English  and  German  the  expressions 
cheese  from,  Kdse  aus,  Kdse  vom,  Kdse 
von  den,  are  never  used  on  bills  of  fare,  but  are 
given  in  instances  only  to  show  the  verbal  trans- 
lation. ]Also  in  French  and  Spanish  the  using 
of  adjectives  is  more  universal. 


118  The  Art  of  Naming  Dishes 

French :  English : 

Roulade  de  boeuf  Beef  roll  (roulade) ;  Roll  of  beef 

Pouding  de  pain  Bread  pudding;   [Pudding  of  bread] 

Puree  d'artichauts  Artichoke  puree;  Puree  of  artichokes 

Sauce  de  chocolat  Chocolate    sauce;    [Sauce   of    chocolate] 

Boudin  de  foie  Liver  sausage;    [Sausage  of  Liver] 

Mayonnaise  de  poisson;  Mayonnaised  fish;  Fish  in  Mayonnaise; 

Poisson  en  mayonnaise;  Fish  with  Mayonnaise; 

Poisson  a  la  mayonnaise 
Caisse  de  poule; 

Poule  en  caisse  Casket /ed/  chicken;   Chicken  in   Casket 

Spanish :  German : 

Arrollado  de  vaca  Rindf leisch-Rolle ;   Rolle  von  Rindfleisch 

Pudin  de  pan  Brotpudding;  Brot- Pudding ; 

[Pudding  von  Brot] 
Salsa  de  chocolate  Schokoladen-Tunke ; 

[Tunke  von   Schokolade] 

salchicha  de  higado  Leberwurst;    [Wurst  von  Leber] 

Pescado  en  mayonesa;  Majonesierter  Fisch;  Fisch  in  Majonese; 

Pescado  con  mayonesa  Fisch  mit  Majonese 

Gallina  en  cajita  Huhnfleisch   in   Kastchen 

/To  designate  the  main  ingredient  of  a 
dish  in  French  and  Spanish  one  writes  de  mean- 
ing of  and  von  in  English  and  German.  In 
French  de  must  be  apostrophized  before  words 
beginning  with  a  vowel  or  silent  h.  In  English 
and  German  there  are  two  ways  of  designating 
the  main  ingredient  as  can  be  seen  in  the  given 
instances.  On  bills  of  fare  in  English  the  shor- 
ter expressions  are  dominating  and  some  are 
not  used  at  all  like  e.  g.  sausage  of  liver;  in 
German  only  the  shorter  designates  are  used. 

The  expressions  in  French  Mayonnaise 
de  poisson  and  Caisse  de  poule  mean  that 
not  the  mayonnaise  and  casket  alone  are  to  be 
understood  but  the  entire  dish  that  is  served 
with  mayonnaise  or  in  a  casket. 

French:  English: 

Potage   au   celeri  Soup  with  celery 

Maquereau   aux  herbes  Mackerel  with  herbs 

Sauce  a  1'estragon  Ham  with  sourcrout 

Jambon  a  la  choucroute  Tarragon  sauce;  [Sauce  w.  Tarragon] 

Sauce  au  chocolat  Chocolate  sauce;  [Sauce  w.  chocolate] 

Boudin  au  foie  Liver  sausage;   [Sausage  w.  Liver] 


Rides  of  Grammar  of  Four  Languages  119 

Spanish:  German: 

Sopa  con  apio  Suppe  mit  Selerie 

Escombro  con  hierbas  Makrele  mit  Krautern 

Jamon  con  berza  acida  Schinken  mit  Sauerkraut 

[Salsa  con  estragon]  ;  Dragon-Tunke; 

Salsa  de  estragon  [Tunke  mit  Dragon] 

[Salsa  con  chocolate];  Schokoladen-Tunke ;   [Tunke  mit 

Salsa  de  chocolate  Schokolade] 

Salchicha  de  higado  Leberwurst;  [Wurst  mit  Leber] 

To  express  secondary  ingredients  of  a 
dish  the  French  use  the  forewords,  au,  aux,  a  la 
(d  D  e.  g.,  it  should  not  be  written  gateau  de 
bananes  but  gateau  aux  bananes  because  it  is 
not  a  cake  made  o  f  bananas  but  a  cake  made 
with  bananas.  Beignets  de  bananes  is  correct 
because  the  fritters  are  mainly  made  of  bananas 
and  the  cover  of  baked  dough  is  secondary  only. 
Sauce  de  chocolat  is  a  sauce  of,  or  mainly  made 
of  chocolate  while  sauce  au  chocolat  is  one  which 
contains  only  a  little  chocolate  to  give  it  a  choc- 
olate taste.  Potage  d  la  creme  au  celeri  is  a 
cream  soup  which  contains  celery.  If  it  wrere 
a  cream  soup  of  celery  it  would  be  called  potage 
d  la  creme  de  celeri.  Mayonnaise  d  la  poule  is 
a  mayonnaise  which  contains  chicken  meat  and 
mayonnaise  aux  capres  is  one  that  contains  ca- 
pers. For  some  dishes  de  and  a:r>  aux,  d  la  can 
be  used  if  it  is  doubtful  that  the  element  to  name 
is  the  main  contents  as  e.  g.  boudin  de  foie  or 
boudin  au  foie  though  the  using  of  de  is  better 
in  such  cases. 

In  regard  to  the  using  of  au,,  aux,  d  la 
(d  Z'),note  the  following  rules: 

au  has  its  place  always  before  words 
which  are  masculine  and  in  the  singular.  Ex- 
ceptions take  place  if  such  words  begin  with  a 
vowel  when  d  V  must  be  written,  d  V  abricot  but 
not  au  abricot,  etc. 


120  The  Art  of  Naming  Dishes 

aux  has  its  place  always  before  words 
which,  are  in  the  plural  also  if  such  are  mascu- 
line or  feminine,  aux  abricots  Zmt  not  MU  ab- 
bricots  or  a  I'abricots,  etc. 

a  la  or  apostrophized  before  a  word  be- 
ginning with  a  vowel  or  silent  h  has  its  place 
always  before  words  feminine  and  in  the  singu- 
lar, a  la  moelle;  a  la  creme;  a  Fail,  etc. 

In  English,  Spanish,  and  German  with, 
con,,  mit  is  written.  But  for  certain  dishes  the 
prepositions  are  not  used  as  is  shown  in  the 
given  instances. 

French :  English : 

Fromage  a   la  francfortoise  Cheese   in   Frankfort  style 

Fromage  a  P  americaine  Cheese  in  American  style 

Sauce  a  la  Careme  Sauce  in  Careme  style 

Sauce  a  la  mode  Beef  in  modish  style 

Spanish :  German : 

Queso  a  la  franc/o/forta  Kase  auf  amerikanische  Art 

Queso  a  la  americana  Kase  auf  Frankfurter  Art 

Salsa  a  la  Careme  Tunke  nach   Careme 

Vaca   a   la  moda  Rindfleisch  nach  der  Mode 

To  express  the  style  of  a  dish  the  French 
write  a  la  (a  F)  which  is  the  abbreviation  of  a  la 
maniere  (mode)  and  in  Spanish  one  also  writes 
-a  la  which  is  the  abbreviation  of  a  la  manera 
(moda)  whereby  the  Spanish  a  la  is  newly  writ- 
ten without  the  accent  over  the  a.  The  follow- 
ing designations  have  the  same  meaning.  In 
French  as  also  in  Spanish  capital  letters  are 
usually  printed  without  the  accents. 

French :  English : 

Fromage   a   la  maniere    <mo^m,rique cheese  in  American  style 

Fromage  a  la  maniere  americaine 

Fromage  a  Pamericaine  Cheese,  American  style 

Fromage,  americaine  Cheese,  American 


Rules  of  Grammar  in  Four  Languages 


121 


Spanish  : 


I  .a  ,=  (tf/ 
Queso  a  la  americana 
Queso,  americana 


German  : 
amerifcanische  Art 


Rase,  amerikanische  Art 
Kase,  amerikanisch 


As  to  the  naming  of  styles,  the  following 
must  be  observed.  If  we  write  American 
Cheese  then  we  understand  the  well  known 
store  cheese,  but  if  we  write  Cheese,  Am- 
erican then  it  is  a  cheese  made  in  the  kitchen 
or  pantry  of  a  certain  kind  of  cheese  with  eggs, 
spices,  etc.,  a  recipe  that  perhaps  had  its  origin 
in  America.  A  veal  chop  in  Vienna 
style  or  veal  collop,  Vienna 
had  its  original  name  from  the  city  in  which 
the  dish  was  prepared  first,  etc.,  On  bills  of 
fare  we  now  often  meet  with  names  as  Vienna 
collop;  Victoria  pudding;  Mary- 
land salad,  etc.  As  a  rule  this  construc- 
tion of  words  can  be  used  as  we  know  that  the 
names  given  to  the  dishes  mean  style  designa- 
tion. But  when  it  comes  to  eatables  as  in  the 
cases  of  the  above  named  cheese,  care  has  to  be 
taken  that  the  right  thing  is  expressed. 

French:  English: 


Poule  en  mayonnaise 
Veau  en  cari 
Potage  en  tortue 


Garottes  et  pois 
Poisson  ou  viande 

Spanish  : 


Chicken  in  mayonnaise 

Veal  in  curry 

Mock  turle  soup;   Soup  like 

of  turtle 

Carrots  and  peas 
Fish   or  meat 

German  : 


Gallina  en  mayonesa  Huhnfleisch  in  Majonese 

Ternero  en  cari  Kalbfleisch  in  Kari 

Sopa  de  tortuga  ficticia;  Falsche  Schildkroten-Suppe; 

Sopa  como  de  tortuga  Suppe  wie  von  Shildkrote 


Zanahorias  y  guisantes 
Pescado  6  carne 


Mohren  und   Erbsen 
Fisch  oder  Fleisch 


122  The  Art  of  Naming  Dishes 

In  conjunction  with  this  we  must  add  that 
en  in  French  can  sometimes  have  the  meaning 
of  a  la  maniere  to  express  the  form,  the  looks  or 
the  taste  of  a  dish.  If  one  reads  e.  g.  potage  en 
tortue  then  it  means  that  the  soup  is  made  like 
a  turtle  soup.  So  the  following:  Chair  de 
crabes  en  cocktail  is  cocktail  de  chair  de  crabes 
is  chair  de  crabes  a  la  cocktail  is  crabflake 
cocktail.  Asperges  en  fricassee  is  aspar- 
agus like  fricassee  is  aspara- 
gus in  fricassee  sauce  is  fric- 
asseed asparagus.  Cuisse  de  pore 
roti  en  chevreuil  is  roast  leg  of  pork 
like  venison  or  venison  style. 

Before  all  words  in  Spanish  which  begin 
with  an  o  or  ho  there  must  be  written  u  instead 
of  6. 


Rides  of  Grammar  of  Four  Languages 


123 


The  Using  of  Adjectives 


French : 

Amerique 
americain,  s,  e,  es 
Allemagne 
allemand,  s,  e,  es 

s.  m.  Fromage  <T Amerique 

pi.  m.  Fromages  <T Amerique 

s.  f.  Biere  d'Allemagne 

pi.  f.  Bieres   d'Allemagne 

s.  m.  Fromage  americain 

pi.  m.  Fromages  americains 

s.  f.  Biere  americaine 

pi.  f.  Bieres  americaines 

s.  m.  Fromage  allemand 

pi.  m.  Fromages  allemands 

s.  f.  Bieie  a'lemande 

s.  f.  Biere  a  1'americaine 

pi.  f.  Bieres  allemandes 

s.  m.  Fromage  a  1'americaine 

pi.  m.  Fromages  a  1'americaine 

pi.  f.  Bieres    a    I'americaine 

s.  m.  Fromage  a  1'allemande 

pi.  m.  Fromages  a  1'allemande 

s.  f.  Biere  a  1'allemande 

pi.  f.  Bieres  a  1'allemande 

s.  m.  Perdreau  roti 

pi.  m.  Perdreaux  rotis 

s.  f.  Pomme  de  terre  rotie 

pi.  f-  Pommes  de  terre  roties 


English : 

America 
American 
Germany 
German 

American  cheese* 
American  cheese** 
German  beer 
German  beers 

American  cheese* 
American  cheese** 
American  beer 
American  beers 

German  cheese* 
German  cheese** 
German  beer 
German  beers 

Cheese,  American  style* 
Cheese,  American  style** 
Beer,   American  style 
Beers,  American  style 

Cheese,  German  style* 
Cheese,  German  style 
Beer,  German  style 
Beers,  German  style 

Roast  young  pardridge 
Roast  young  pardridges 
Fried    (roast)    Potato 
Fried    (roast)    Potatoes 


Spanish : 

America 

american/o,  os,  a,  as 

Alemania 

aleman,   es,  esa,   esas 

s.  m.  Queso  de  America 

pi.  m.  Quesos  de  America 

.s.  f.  Cerveza  de  Alemania 

pi.  f.  Cervezas  de  Alemania 

s.  m.  Queso  americano 

pi.  m.  Quesos  americanos 

s.  f.  Cerveza  americana 

pi.  f.  Cervezas   americanas 


German: 

Amerika 

amerikanisch,  e,  er,  es,  em,  en 

Deutschland 

deutsch,  e,  er,  es,  em,  en 

Amerikanischer  Kase* 
Amerikanische  Kase** 
Deutsches  Bier 
Deutsche  Biere 

Amerikanischer  Kase* 
Amerikanische  Kase** 
Amerikanisches  Bier 
Amerikanische  Biere 


124 


The  Art  of  Naming  Dishes 


s.  m.  Queso  aleman 

pi.  m.  Quesos  alemanes 

s.  f.  Cerveza  alemanesa 

pi.  f.  Cervezas  alemanesas 

s.  m.  Queso  a  la  americana 

pi.  m.  Quesos  a  la  americana 

s.  f .  Cerveza  a  la  americana 

pi.  f .  Cervezas  a  la  americana 

s.  m.  Queso  a  la  alemanesa 

pi.  m.  Quesos  a  la  alemanesa 

s.  f.  Cerveza  a  la  alemanesa 

pi.  f.  Cervezas  a  la  alemanesa 

s.  m.  Perdiz  asada 

pi.  m.  Perdices  asadas 

s.  f.  Papa  asada 

pi.  f.  Papas  asadas 


Deutscher  Kase* 
Deutsche  Kase** 
Deutsches  Bier 
Deutsche   Biere 

Kase,  amerikanische  Art* 
Kase,  amerikanische  Art** 
Bier,  amerikanische  Art 
Biere,  amerikanische  Art 

Kase,  deutsche  Art* 
Kase,  deutsche  Art** 
Bier,  deutsche  Art 
Biere,  deutsche  Art 

Gebratenes  Rebhuhn 
Gebratene  Rebhuhner 
Gebratene  Kartoffel 
Gebratene  Kartoffeln 


*  Singular 


'Plural 


Judging  by  the  foregoing  instances  we 
see  that  the  adjectives  in  French  and  Spanish 
take  the  form  and  number  of  the  noun  to  which 
they  appeal.  Especial  care  must  be  taken  when 
an  adjective  follows  more  than  one  noun  as  e.  g. 
echinee  de  pore  rotie.  Here  rotie  refers  to 
echinee  which  is  in  the  feminine-singular  and 
not  to  pore  which  is  in  the  masculine-singular. 
If  we  would  write  echinee  de  pore  rotie  then  rotie 
refers  to  pore  and  the  meaning  would  be  saddle 
of  roast  pork;  but  it  is  roast  saddle  of  pork. 
The  same  in  Spanish:  Filetes  de  carnero  esto- 
fados  and  not  filetes  de  carnero  estofado.  The 
latter  means  fillets  of  stewed  mutton  while  the 
former  is  stewed  fillets  of  mutton.  But  filete 
de  carnero  estofado  is  correct  because  here 
filete  is  singular.  Cerdo  asado  and  lomo  de 
cerdo  asado  is  right  because  both  words  cerdo 
and  lomo  are  masculine-singular.  But  chul- 
etas  de  cerdo  asadas  and  chuleta  de  cerdo  asada. 
Also  ragu  de  vaca  asada  (French:  ragout  de 
boeuf  roti)  because  here  asada  refers  to  vaca 
and  not  to  ragu.  It  is  a  ragout  of  roasted  beef, 
that  is  to  say  a  ragu  of  vaca  asada.  If  one 


Rules  of  Grammar  in  Four  Languages  125 

would  TVritcJ  ragu  de  vaca  asado  it  would  mean 
that  it  is  a  fried  beef  ragout.  In  French  ragout 
and  boeuf  are  masculine-singular  and  therefore 
the  adjective  is  alike  for  both  words. 

If  an  adjective  refers  to  more  than  one 
noun,  then  the  masculine  adjective  in  the  plural 
is  always  used,  also  if  the  nouns  are  of  two 
different  genders.  For  instance  abricot  et 
pvmme  farcis,  aUmricoque  y  manzana  rellenos 
and  albaricoques  y  manzanas  rellenos,  etc. 

If  an  adjective  refers  to  a  noun  which  is 
equal  in  the  singular  and  in  the  plural  then  one 
writes  the  adjective  in  the  singular  or  plural 
depending  on  whether  one  or  more  of  an  object 
is  meant.  For  instance  ananas.  If  one  pine- 
apple is  meant  one  writes  ananas  glace ;  if  more 
are  meant  ananas  glaces,  etc. 

Some  nouns  are  written  in  the  singular 
only,  but  have  a  collective  meaning  like  e.  g. 
celeri.  Here  the  singular  adjective  is  used. 

Only  a  few  adjectives  in  the  French  and 
Spanish  culinary  languages  are  written  before 
the  nouns  as  e.  g.  the  French  demi;  petit  and 
gros  and  the  Spanish  gran. 

From  the  given  instances  it  will  be  notic- 
ed that  the  adjectives  which  follow  an  a  la  have 
one  form  only,  and  is  the  feminine  -  singular 
form.  This  is  because  a  la  is  feminine  and 
therefore  all  following  adjectives  that  refer  to 
a  la  must  take  the  said  form. 

As  to  German  adjectives,  it  should  be 
noticed  that  they  have  different  endings.  One 
must  be  well  versed  in  German  to  use  the  ad- 


126  The  Art  of  Naming  Dishes 

jectives.  All  who  are  not  well  versed  in  German 
can  use  the  adjectives  abridged  or  behind  the 
noun,  because  so  only  one  form  comes  in  consid- 
eration, as  in  English.  If  the  adjectives  are 
used  behind  the  nouns  as  is  sometimes  done  on 
German  bills  of  fare,  just  as  on  English  table 
cards,  then  only  one  form,  not  abridged,  is  used 
and  that  is  the  form,  as  shown  in  the  following 
list  of  adjectives.  The  German  adjectives  can 
be  written  as  follows : 

Gebratenes  Rindfleisch     or  abridged  Gebraten.   Rindfleisch 

Gerostete   Kartoffeln  Gerosted.  Kartoffeln 

Gebratenes  Huhn  Gebraten.  Huhn 

Gefullter    u.    gespickter  "  Gefullt.  &  gespikt. 

Kalbsbraten  Kalbsbraten 

One  also  can  write  more  abridged. 

Gebr.  Rindfleisch 
Gerost.  Kartoffeln 
Gebr.  Huhn 
Gef.  &  gesp.  Kalbsbraten 

When  the  adjectives  are  behind  the  nouns : 

Rindfleisch  gebraten 

Kartoffeln  gerostet 

Huhn   gebraten 

Kalbsbraten  gefiillt  u.  gespickt 

One  distinguishes  six  forms   (endings)   of  ad- 
jectives as  for  instance: 

gebraten 

gebratene 

gebratener 

gebratenes 

gebratenem 

gebratenen 

In  all  four  languages  two  adjectives  are 
connected  with  et,  and,  y,  und  or  the  connection 
words  are  left  out  and  a  comma  is  placed  in- 
stead of  it.  Pique  et  roti  (pique,  roti)  ;  lard- 
ed and  roasted  (larded,  roast- 
e  d)  mechado  y  asado  (mechado,  asado),  ge- 
spickt  und  gebraten  (gespickt,  gebraten),  etc. 


Rides  of  Grammar  of  Four  Languages  127 

Here  follows  a  list  of  adjectives  as  to  the 
main  kinds  of  preparation  of  dishes  in  four 
languages. 


128 


The  Art  of  Naming  Dishes 


List  of  Adjectives 


FRENCH: 
aigre,   s,   aigre,  s 

barde,  s,  e,  es 
blanc,   s,  blanche,   s 
borde,  s,  e,  es 
boucan,  s,  e,  es 
bouilli,  s,  e,  es 
braise,  s,  e,  es 
brouille,  s,  e,  es 
bran,  s,  e,  es 

candi,  s,  e,  es 
chaud,  s,  e,  es 
citronne,   s,  e,  es 
clair,   s,  e,  es 
confit,  s,  e,  es 
conserve,  s,  e,  es 
cru,  s,  e,  es 
depece,   s,  e,  es 
desosse,  s,  e,  es 
epure,  s,  e,  es 
etouffe,  e,   s,   es; 

[etuve,  s,  e,  es 
farci,   s,   e,  es 
faux,  -,  fausse,   s, 
fin,  s,  e,  es 
fourre,  s,  e,  es 
fouette,   s,  e,  es 
frais,   -,   fraiche,   s, 
frit,  s,  e,  es;  au  four 
froid,  s,  e,  es 
fume,  s,  e,  es 
garni,  s,  e,  es 
gelatineux,    -,    gelatineuse,    s 

glace,  s,  e,  es 
grand,   s,  e,  es 
gratine,  s,  e,  es 

grille,  s,  e,  es 
hache,  s,  e,  es 


ENGLISH: 

sour;   sourish 

barded;  in  bacon 

white 

borded 

dried;  hung 

boiled 

braised;  steamed 

scrambled 

brown;  browned 

candied 

warm;  hot 

lemonaded 

clear;  cleared 

preserved 

conserved 

raw 

pulled;   picked 

boned 

clarified 

stewed 

stuffed;  filled;  farced 

mock 

fine 

furred 

whipped 

fresh 

fried;  baked 

cold 

smoked 

garnished 

jellied 

glazed;  iced;  frozen 

great;  large 

gratin/at/ed ;  crummed  and 

[baked 

broiled;  grilled 
hashed 


Rules  of  Grammar  of  Four  Languages 


129 


SPANISH: 

acid/o,  os,  a,  as;  agri/o,  os, 
[a,  as 

en  tocino;  tocinad/o,  os,  a,  as 
blanc/o,  os,  a,  as 
orlad/o,  os,  a,  as 
sec/o,  os,  a,  as 
cocid/o,  os,  a,  as 
rehogad/o,   os,   a,   as 
revuelt/o,   os,  a,  as 
moren/o,  os,  a,  as;  tostad/o, 
[os,  a,  as 

garapinad/o,  os,  a,  as 
caliente,  s,  caliente,  s 
limonad/o,  os,  a,  as 
clar/0,  os,  a,  as 
confitad/o,  os,  a,  as 
conservad/o,  os,  a,  as 
crud/o,  os,  a,  as 
tirotead/o,  os,  a,  as 
pulpos/o,  os,  a,  as 
clarifiad/o,  os,  a,  as 
rellenad/o,  os,  a,  as 
estofad/o,  os,  a,  as 
fictici/o,  os,  a,  as 
fin/o,  os,  a,  as 
forrad/o,  os,  a,  as 
batid/o,  os,  a,  as 
fresc/o,  os,  a,  as 
frit/o,  os,  a,  as 
fri/o,  os,  a,  as 
ahumad/o,  os,  a,  as 
guarnecad/o,  os,  a,  as 
gelatinos/o,  os,  a,  as; 

[jaletinoso 

glacial,  es;   glasead/o,  os,  a, 
[as;  garaphinado 
grande,    s, 
gratinad  /o,  os,  a,  as 

emparrillad /o.  os,  a,  as 
picad/o,  os,  a,  as 


GERMAN: 

sauer;  sauerlich 

in  Speckhiille 

weiss 

bordiert 

gedort 

gekocht 

geschmort;  gediinstet 

geruhrt 

braun;  gebraunt 

iiberzuckert 

warm;  heiss 

zitroniert 

klar 

eingemacht 

konserviert ;    eingemacht 

roh 

geziipft ;    gepf  liickt 

ausgebeint 

geklart 

gedampft 

gefiillt 

f  alsch ;   imitiert 

fein 

iiberzogen 

geschlagen 

frisch 

gebraten ;   gebacken 

kalt 

gerauchert 

verziert 

iibersulzt 

glasiert;  uberglaiizt;  ge- 

[froren;  geeist 
gross 
krumiert  und  gebacken; 

[gratiniert 
gerostet 
gehackt 


130 


The  Art  of  Naming  Dishes 


manie,   s,   e,   es 
marine,  s,  e,  es 
mele,  s,  e,  es 
noir,   s,    e,   es 
nouveau,  x,  nouvelle,  s 
panache,  s,  e,  es 
pane,   s,  e,   es 
presse,  s,  e,  es 
petit,   s,   e,  es 
pique,  s,  e,  es 
poele,  s,  e,  es 

poivre,   s,   e,  es;   pimente,   s, 
[e,  es 

pret,  s,  e,  es 
rissole,  s,  e,  es 
rouge,  s,  rouge,  s, 
roti,  s,  e,  es 
roule,  s,  e,  es 
sale,  s,  e,  es 
saute,  s,  e,  es 

sec,  s,  seche,  s;  seche,  s,  e,  es 
souffle,  s,  e,  es 
sucre,  s,  e,  es 
truffe,  s,  e,  es 
vert,  s,  e,  es 


floured ;   manieded 

marinaded;  pickled 

mixed 

black 

new 

variegated;  mixed 

breaded 

pressed 

small 

larded 

fried  in  pan 

peppered 

ready 

browned 

red 

roasted;  fried 

rolled 

salted;   corned;   cured 

sauted 

dried 

puffed;   souffled 

sweet;  sugared 

truffled 

green 


Rules  of  Grammar  of  Four  Languages 


131 


harinad/o,  os,  a,  as 
marinad/o,  os,  a,  as 
mezclad/o,  os,  a,  as;  mixt/o, 
[os,  a,  as 
negr/o,  os,  a,  as 
nuev/o,  os,  a,  as 
abigarrad/o,   os,    a,   as; 

[variegado 

panad/o,  os,  a,  as ;  panadeado 
comprimid/o,  os,  a,  as 
pequen/o,  os,  a,  as 
mechad/o,  os,  a,  as 
frit/o,  os,  a,  as,  en  sarten 
pimentad/o,  os,  a,  as 
hech/o,  os,  a,   as 
tostad/o,  os,  a,  as 
roj/o,  os,   a,   as 
asad/o,  os,  a,  as 
arrollad/o,  os,  a,  as;  rollado 
saladill/o,  os,  a,  as;  salado 
sotead/o,  os,  a,  as 
sec/o,  os,  a,  as 
soplad/o,   os,   a,   as 
dulce,  s;  azucarad/o,  os,  a,  as 
criadillad/o,  os,  a,  as 
verde,  s 


meliert 

mariniert 

gemischt 

schwarz 

neu 

farbig;  bunt;  gemischt 

brotiert 

gepresst 

klein 

gespickt 

gebraten  in  der  Pfanne 

gepfeffert 

fertig 

gebraunt 

rot 

gebraten 

gerollt 

gesalzen ;    gepokelt 

iiberbraten;  geschwungen 

getrooknet 

auf  gelaufen ;   auf  geblase^ 

suss;  gesiisst;  gezuckert 

getriiffelt 

griin 


132  The  Art  of  Naming  Dishes 


The  Plural  of  the  French  and 
Spanish  Words 

FRENCH : 

The  plural  of  nouns  is  formed  mostly  by 
adding  an  s  to  the  singular. 

Nouns  with  the  ending  s,  x,  or  £  do  not 
change. 

Nouns  with  the  ending  au,  can,,  and  the 
Word  chou  form  the  plural  by  adding  an  x  to 
the  singular. 

The  plural  of  the  adjectives  is  formed 
mostly  by  adding  an  s  to  the  singular.  If  they 
have  already  an  s,  or  x  in  the  singular  then  the 
masculine  words  are  alike  in  the  singular  and 
in  the  plural.  Adjectives  with  the  ending  al 
change  to  aux  in  the  masculine-plural  and  to 
ales  in  the  feminine-plural.  Two  adjectives 
connected  with  a  hyphen  do  not  change  if  they 
refer  to  colors  as  e.  g.  rouge-brun,  etc.  All 
other  adjectives  connected  with  a  hyphen  change 
the  last  word  only  as  e.  g.  aigre-doux  (alike  in 
in  masculine  -  singular  -  plural),  augre-douce 
(feminine  -  singular)  aigre-douces  (feminine  - 
plural).  The  adjective  demi  changes  after  a 
noun  but  not  before  a  noun  as  e.  g.  demi  tasse, 
etc. 

SPANISH : 

The  plural  of  the  nouns  is  formed  mostly 
by  adding  s  to  the  singular  . 


Rides  of  Grammar  of  Four  Languages  133 

The  plural  of  nouns  with,  a  consonant  at 
the  end  or  with  the  ending  of  an  accented  a,  i, 
or  with  y  connected  diphthong  is  formed  by 
adding  an  es  to  the  singular:  flor(es),  rey(es), 
etc. 

Words  with  the  ending  n  and  s  and  with 
accented  syllable  lose  the  accent:  j ranees  and 
franceses,  ets. 

The  feminine  form  of  the  adjectives  with 
the  endings  o,  ete,  ote,  change  the  end  vowel  into 
an  a;  pequeno  and  pequena. 

Adjectives  with  the  ending  an,  on,  or  and 
the  national  adjectives  become  ana,  ona,  ora  in 
feminine. 

All  other  adjectives,  also  a  few  with  the 
ending  or,  have  no  other  form  in  the  feminine. 

f        The  plural  of  the  adjectives    is    formed 
like  the  plural  of  the  nouns. 


PUNCTUATION: 

SAs  to  the  punctuation,  much  care  should 
be  taken  because  it  often  leads  to  misunder- 
standings, especially  on  bills  of  fare  on  which 
the  dishes  are  not  classified.  The  following 
instances  give  an  idea  as  to  how  the  punctuation 
in  the  different  languages  should  be  made. 


134  The  Art  of  Naming  Dishes 


FRENCH: 

1.  Homard  au  riz,  americaine 

2.  Homard  au  riz  a  1'americaine 

3.  Sole  etuve,  Victoria 

4.  Sole  etuve  a  la  Victoria 

5.  Homard  froid,  sauce  aux  herbes 

6.  Homard  froid  a  la  sauce  aux  herbes 

7.  Truite  bleu,  beurre  frais 

8.  Truite  bleu  au  beurre  frais 

9.  Filets  de  mouton  panes,  grilles,  a  la  puree  de  carottes 

10.  Boeuf  a  la  mode,  puree  de  pommes  d.  t. 

11.  Cafe,  the  et  chocolat 

12.  Cafe,  the,  chocolat 

ENGLISH: 

1.  Lobster  with   rice,   American 

2.  Lobster  with  rice  in  American  style 

3.  Stewed  sole,  Victoria;  Sole  stewed,  Victoria 

4.  Stewed  sole,  Victoria  style;   Stewed  sole  in  Victoria   style 

5.  Cold  Lobster,  herb  sauce;  Lobster  cold,  herb  sauce 

6.  Cold  lobster  with  herb  sauce 

7.  Blue  trout,  fresh  butter;  Trout  blue,  fresh  butter. 

8.  Trout  blue  with  fresh  butter 

9.  Tenderloin  of  mutton  breaded,  broiled,  with  carrot  puree 

10.  Larded,  braised  beef,  mode  style,  mashed  potatoes 

11.  Coffee,  tea  and  chocolate 

12.  Coffee,  tea,  chocolate 

SPANISH: 

1.  Cangrejo  con  arroz,  americana 

2.  Cangrejo  con  arroz  a  la  americana 

3.  Lenguado  estofado,  Victoria 

4.  Lenguado  estofado  a  la  Victoria 

5.  Cangrejo  frio,   salsa  con  hierbas    (salsa  de  hierbas.) 

6.  Cangrejo  frio  con  salsa  de  hierbas 

7.  Trucha  azul,  mantequilla  fresca 

8.  Trucha  azul  con  mantequilla  fresca 

9.  Solomillos  de  carnero  panadeados,  emparrillados,  con  pure 

de  zanahorias. 

10.  Vaca  mechada,  rehogada  a  la  moda  con  pure  de  papas 

11.  Cafe,  te   y  chocolate 

12.  Cafe,  te,  chocolate 

GERMAN: 
,.  Hummer  mit  Reis,  amerikanisch 

2.  Hummer  mit  Reis  auf  amerikanische  Art. 

3.  Gedampfte  Seezunge,  Victoria;  Seezunge  gedampft,  Victoria 

4.  Gedampfte  Seezunge  nach  Victoria. 

5.  Kalter  Hummer,   Krauter-Tunke    (Krautertunke). 

6.  Kalter  Hummer  mit  Krauter-Tunke. 

7.  Blau  gekochte  Forelle,  frische  Butter. 

8.  Forelle  blau  gekocht  mit  frischer  Butter. 

9.  Brotierte,    gerostete    Hammellenden-Schnitten,    Mohrenmus. 

10.  Gespickter   Rindsschmorbraten,  modisch  mit  Kartoffelmus. 

11.  Kaffee,  Tee  und  Schokolade. 

12.  Kaffee,   Tee,   Schokolade. 


Rides  of  Grammar  of  Four  Languages  135 


Using  Big  and  Small  Capital  Letters. 

Except  in  German  the  writing  of  certain 
words  with  big  initial  letters,  has  come  into  use 
such  as  nouns,  adjectives  and  others.  Both 
ways  of  writing  are  correct  but  one  or  the  other 
should  keep  its  character,  and  a  bill  of  fare  or 
menu  should  not  be  printed  with  some  of  the 
words  beginning  with  small,  and  others  with 
capital  letters. 


A  few  instances  follow  here: 

Lanque  de  Boeuf  a  1'Anglaise. 

Palais  de  Boeuf  frit,  Sauce  aux  Tomates. 

Petits  Pates  de  Cervelles  de  Veau. 

Ris  de  Veau  a  la  Napolitaine. 
Potage  puree  de  concombres  aux  petits  pois. 

Beef  Tongue,  Engjlish. 

Fried  Beef  Palate,  Tomato  Sauce 

Small  Patties  of  Calf's  Brain. 

'Mollejas  de  Ternero  a  la  Napolitana. 

Lanque  de  boeuf  a  Tanglaise. 

Palais  de  boeuf  frit,  sauce  aux  tomates. 

Petits  pates  de  cervelles  de  veau. 

Ris  de  veau  a  la  napolitaine. 
Potage  Puree  de  Concombres  aux  Petits  Pois. 

Beef  tongue,  English. 
Fried  beef  palate,  tomato  sauce 

Small  patties  of  Calf  s  brain. 
Mollejas  de  ternero  a  la  napolitana. 


In  German  all  words  are  written  accord- 
ing to  the  gramatical  rules. 


136  The  Art  of  Naming  Dishes 


The  Singular  and  Plural  on 
Table  Cards. 


Kegarding  the  writing  of  singular  or  plu- 
ral on  menus  and  bills  of  fare  the  following 
should  be  kept  in  mind. 

Such  items  and  pieces  of  food  of  which  a 
guest  may  have  only  one  for  a  certain  price, 
onust  be  marked  in  the  singular,  for  instance : 
beefsteak,  cutlet,  herring,  apple,  pear,  etc.  All 
large  pieces  of  which  a  guest  may  have  only  a 
part,  are  also  written  in  the  singular  as  for 
instance :  roastbeef ,  salmon,  chicken,  leg  of  mut- 
ton, etc.  Fruits  and  other  dishes  which  are 
standing  on  the  table  for  ones  free  choice  can 
be  marked  in  the  plural.  All  other  dishes  of 
which  the  guests  may  have  more  than  one,  such 
as:  eggs,  oysters,  plums,  crabs,  anchovies,  etc., 
should  be  marked  in  the  plural. 

On  menus  and  bills  of  fare  without  quot- 
ations such  dishes  as  herrings,  beefsteaks,  cut- 
lets, etc.,  can  be  marked  in  the  plural  because 
guests  can  order  more  than  one  of  an  item.  But 
this  is  not  a  rule  and  writing  it  in  the  singular 
is  just  as  correct. 


The  Naming  of  Table  Cards 
in  Four  Languages 


One  distinguishes  three  different  kinds 
of  table  cards :  the  bill  of  fare,  the  menu,  and 
the  list  of  beverages. 

The  bill  of  fare  is  a  list  of  dishes  with 
prices  for  each  dish  and  from  which  the  guests 
order  and  accordingly  pay  for.  (European  Plan) 
A  bill  of  fare  also  can  be  without  prices  and  the 
guests  pay  a  certain  price  for  one  meal,  by  the 
day,  week  or  month,  etc.,  no  matter  what  is 
ordered.  (American  Plan). 

A  menu  offers  only  a  number  of  different 
dishes  for  a  certain  repast.  The  dishes  are 
either  served  on  large  plates  and  handed  around 
or  they  are  served  individually.  Sometimes  the 
price  for  one  cover  (the  whole  meal)  is  marked 
on  the  menu. 

A  bill  of  fare  can  be  made  up  for  the 
entire  day.  They  are  named  as  follows : 

English:  Bill  of  fare;  Day's  Bill  of  fare;  Card  for  the 
Day;  Bill  of  fare  to  order. 

French:  Carte;  Carte  du  Jour. 

Spanish :  Lista  de  Platos ;  Lista  de  Platos  a  la  Carta ; 
Lista  de  Platos  del  Dia. 

German :  Tageskarte ;  Speisen  nach  der  Karte ;  Speise- 
karte ;  Speiseliste ;  Speisen  nach  Wahl ;  Speis- 
en nach  Auswahl. 


138  The  Art  of  Naming  Dishes 

Bills  of  fare  which  are  intended  for  a 
certain  meal  only,  are  called  as  follows : 

English:  Breakfast. 

Lunch  to  Order. 
Dinner  to  Order. 
Supper  to  Order. 
French:  Dejeuner. 

Depeuner-diner  a  la  Carte;  Dejeuner  a  la 

[Fourchette. 
Diner  a  la  Carte. 
Souper  a  la  Carte. 
Spanish:  Desayuno. 

Almuerzo  a  la  Carta. 
Comida  a  la  Carta. 
Cena  a  la  Carta. 
German :   Friihstiick. 

Gabelfruhstuck  nach  der  Karte. 
Hauptmahlzeit  nach  der  Karte. 
Abendmahlzeit  nach  der  Karte. 

If  it  is  a  common  service  (table  d'hote)  and 
the  names  of  the  different  day-meals  are  men- 
tioned, then  they  are  called  without  the  endings 
to  order  a  la  carte,  a  la  carta,  nach  der 
Karte. 

Menus  are  called  as  followed: 

English :  Menu. 
French:   Menu. 

Spanish:   Lista  /de  Platos/  de  Mesa  Franca;  Lista 

[/de  Platos/  de  Mesa  redonda. 
German:  Tafelkarte. 

Lists  of  Beverages : 

English:  List  of  Beverages. 
French:  Liste  de  Boissons. 
Spanish:  Lista  de  Bebidas. 

German :  Getrank-Liste  (Getrankliste) ;  Getrank-karte 

[(Getrankkarte). 
English:  Wine  List;  Wine  Card. 
French :  Liste  de  Vins. 
Spanish :  Lista  de  Bebidas. 

German :  Weinkarte  (Wein-Karte) ;  Weinliste   (Wein- 

[Liste). 


French  Words  and  the  Preposition  "ivith"         139 

French  Words  most  commonly  used 
with  the  Preposition  "with" 


FRENCH: 
a  1'ail 
a  1'aillolis 
a  Tammende 
a  1'amourette 
aux  anchois 
a  1'aneth 
a   1'anis 
a  Tananas 
aux  ananas 
aux  arachides 
aux  artichauts 
aux  artichauts  farcis 
aux  artichauts  frits 
aux  asperges 

aux  asperges  et  /aux/pois 
aux  avelines 
au  avocat 
aux  bananes 
a  la  batate 
aux  batates 
aux  betteraves 
au  beurre; 
au  beurre  f  ondu 
au(x)   beurre  (s) 
aux  bigardes 
a   la   biere 
a  la  biscotte 
aux  biscottes 
a  la  bistorte 

au  ble  de  Turquie;  au  mais 
au  brocoli 
aux  brugnoles 
aux  bunions 

au  contaloup 
a  la  cannelle 
aux  capres 
aux  cardons 
aux  carottes 


ENGLISH: 
with  garlic 
with  garlic  butter 
with  Greek  sorrel 
with  amourette 
with   anchovies 
with  dill 
with  aniseed 
with   pineapple 
with  pineapples 
with  peanuts 
with  artichokes 
with  stuffed  artichokes 
with  fried  (baked)  artichokes 
with  asparagus 
with  asparagus  and  peas 
with  hazelnuts 
with  alligator  pear 
with  bananas 
with  sweet  potato 
with  sweet  potatoes 
with  red  beets 
with  butter 
with  melted  butter 
with  butter-pear  (s) 
with  Seville  oranges 
with  beer 
with  zwieback 
with  zwiebacks 
with   adder-wort 
with  corn   (maize) 
with  broccoli 
with  prunellas 
with  earth-nuts 

with  cantaloupe 
with  cinnamon 
with  capers 
with  cardoons 
with  carrots 


140 


The  Art  of  Naming  Dishes 


aux  carottes  et/aux/pois 

aux  carottes  et  salsifis 

au  carvi 

au  cary 

au  caviar 

qu  celeri 

aux  cepes 

au  cerfeuil 

aux  cerises 

a  la  cervelle 

a  la  cervelle  de  inouton 

aux    champignons 

aux  champignons  farcis 

a  la  chicoree 

a  la  chipolata 

au  chou 

aux  choux 

aux  choux-fleurs 

aux  choux  de  Milan 

aux  choux-raves 

aux  choux-rouges 

a  la  choucroute 

a  la  ciboulette    (civette) 

au  citron 

aux  citrons 

au  cognac 

aux  concombres  frits 

aux  concombres 

au  consomme 

aux  corinthes 

aux  cornichons 

aux  cornichons  et/aux/olives 

au  court-bouillon 

aux  crabes 

aux  crabes  dTiuitres 

a  la  creme 

a  la  creme  aigre 

a  la  creme  de  fouettee 

a  la  creme  de  marrons 

au  cresson 

au  cresson  de  fontaine 

aux  crevettes 

aux  croquettes 

aux  croquettes  de  cervelle 


with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 

with 


carrots  and  peas 
carrots  and  oyster  plant 
caraway 
curry 
caviare 
celery 
mushrooms 
chervil 
cherries 

brain   [not  used] 
lamb's  brain 
mushrooms 
filled  mushrooms 
chicory 

sausage-ragout 
cabbage 
cabbage 
cauliflower 
Savoy  cabbage 
turnip-cabbage 
red  cabbage 
sourcrout 
chives 
lemon 
lemons 

cognac-brandy 
baked  cucumbers 
cucumbers 
consomme 
dried  currants 
gherkins 

gherkins  and  olives 
court-bouillon 
crabs 

oyster-crabs 
cream 
sour  cream 
whipped  cream 
chestnut  cream 


cress 

water  cress 
shrimps 
croquettes 
brain  croquettes 


French  Words  and  the  Preposition  "with" 


141 


aux  croquettes  de  macarone/s 
(macaroni/s/) 
aux  croquettes  de  volatile 
a  la  croutes 
aux  croutons 
aux  croutons  de  legumes 

au  cumin 

aux  echalottes 

aux  ecrevisses 

a  1'epinard 

aux  escargots 

a  I'estragon 

a  la  farce  de  marrons 

au  fenouil 

aux  filets  de  poule 

aux  filets  de  truite 

aux  fines  herbes 

au  foie 

au  foie  d'oie 

aux  foies  d'oies 

au  foie  de  veau  et/aux/ 

[truffes 

au  fumet  d'ananas 
a  la  gelee 

a  la  gelee  /de  viande/ 
a  la  gelee  de  groseilles 
au  gingembre 
au  gombo 
aux  groseilles 
aux  groseilles  vertes 
a  la  grive  farcie 
aux   grives  farcies 
au  hareng 
aux  harengs 
aux  haricots 
aux  haricots  blancs 
aux  haricots  verts 
aux  herbes 
a  ITiuile 
aux  hultres 


with  macaroni  croquettes 

with  chicken  croquettes 

with  crust   (bread  crust) 

with  small  crusts 

with  vegetable  dice 


with 
with 
with 
with 
with 
with 
with 
with 
with 
with 
with 
with 
with 
with 


caraway 
shallots 
crayfish 
spinach 
snails 
tarragon 
chestnut  filling 
fennel 

chicken  fillets 
trout  fillets 
fine  herbs 
liver 

chicken  liver 
chicken  livers 


with  calf's  liver  and  truffles 

with  pineapple  flavor 

with  jelly 

with  meat  jelly 

with  currant  jelly 

with   ginger 

with    gombo 

with  currants 

with  gooseberries 

with  stuffed  fieldfare 

with  stuffed  fieldfares 

with  herring 

with  herrings 

with   beans 

with  white  beans 

with  string  beans 

with  herbs 

with  oil 

with  oysters 


142 


The  Art  of  Naming  Dishes 


au  jambon 

aux  jaunes  d'oeufs 

au  jus  /de  viande/ 

au  jus  de  fruits 

aux    laitues 

aux   laitues   braisees 

aux  laitues  farcies 

au  lard 

au  legumes 

aux  legumes 

aux  legumes  croustillants 

aux  legumes  au  four 

aux  lentilles 

au  macaroni 

aux   macaroni   et/aux/ 

[tomates 
au  madere ;  au  vin  de  Madere 


aux  marrons 

aux  moules 

a  la  moutarde 

aux  navets 

aux  navets  rissoles 

aux  nids  d'hirondelles 

aux  noques 

aux  noques  de  beurre 

aux  nouilles 

aux  oeufs 

aux  oeufs  poches 

aux  oignons 

aux  olives 

a  Tomelette 

aux   omelettes 

a   1'orge   perle 

a  1'oseille 

au  pain 

aux  pains  de  chevreuil 

aux  pains  d'ecrevisses 

aux  pains  d'epinards 

aux  pains  de  faisan 

aux  pains  de  foie  gras 

au  palais  de  boeuf 


with  ham 

with  egg-yolks 

with  meat  juice 

with    fruit   juice 

with  lettuce 

with  braised  lettuce 

with  stuffed  lettuce 

with  bacon 

with  vegetable 

with  vegetables 

with  crisped  vegetables 

with  baked  vegetables 

with    lentils 

with  macaroni 

with  macaroni  and  tomatoes 

with  Madeira  /wine/;  with 
[madeira 

with  chestnuts 
with  mussels 
with  mustard 
with   turnips 
with  brawned  turnips 
with   bird's   nests    (swallow 
[nests) 
with   nodes 
with  butter  nodes 
with   noodles 
with  egg(s) 
with  poached  egg(s) 
with   onions 
with  olives 
with  omelet 
with    omelets 
with   pearl  barley 
with   sorrel 
with  bread 
with   vension   rolls 
with  crayfish  rolls 
with    spinach    rolls 
with  pheasant  rolls 
with  fat-liver  rolls 
with  ox*  palate 


French  Words  and  the  Preposition  "with"         143 


au  paprika 

au  persil 

aux  petits  navets 

aux  petits  pains 

aux  petits  pois 

aux   petits   pois   et/aux/ 

[carrottes 

aux    pointes    d'asperges 
aux  poires 
aux  pois 
aux  pois  frits 
au  poivre  vert 
aux  pommes 
aux  pommes   d.  t. 
au  pore 

au  pore  sale  (petit-sale) 
au  porto 
aux  prunes 
a  la  puree  de  haricots 
a  la  puree  de  lentils 
a  la  puree  d'oseille 
a  la  puree  de  pois 
a  la  puree  verte 
aux   qunelles 
au  ragout  fin 
au   raifort 
aux  ravioles 
au  ris 

au  ris  de  veau 
au  riz 

aux  riz  et  tapioca 
aux  rognons 
au  sagou 
a  la  sucre 
a  la  sauce 

/a  la/   sauce  /de/bigarrade 
/a  la/  sauce  au  citron 
/a   la/   sauce  poivrade 
/a  la/  sauce  aux  pommes 
/a  la/  sauce  /de/  raifort 
/a  la/  sauce  ravigote 
/a  la/  sauce  remoulade 
/a  la/  sauce  /de   (aux)/ 

[tomate/s/ 


with  paprika 

with  parsley 

with  small  turnips 

with  rolls 

with  new  peas 

with  new  peas  and  carrots 

with  asparagus  tips 

with   pears 

with  peas 

with  baked  peas 

with    apples 

with   potatoes 

with  green  pepper 

with  pork 

with  salted  pork 

with    port/wine/ 

with   plums 

with  bean  puree 

with   lentil   puree 

with  sorrel  puree 

with   pease  puree 

with  green  puree 

with    dumplings 

with  fine  ragout 

with  horseradish 

with    ravioles 

with   sweetbread 

with  calf's  sweetbread 

with  rice 

with  rice  and  tapioca 

with   kidneys 

with  sago 

with   sugar 

with  sauce 

with    /Seville/  orange  sauce 

with  lemon  sauce 

with  pepper  sauce 

with  apple  sauce 

with  horseradish  sauce 

with  ravigote  sauce 

with  remoulade  sauce 

with  tomato  sauce 


144 


The  Art  of  Naming  Dishes 


with 

/a  la/  sauce  vinaigrette  with 

au  saumon  with 

/a  la/  sauce  verte  with 

au  saumon  fume  with 

au  saucisse  (saucisson)  with 

aux  saucissons   (saucisses)  with 

a  la  sauge  with 

a  la  semoule  with 

au  tapioca  with 

a  la  tete  de  veau  with 

aux   tomates  with 

aux  topinambours  with 

aux  trois  /pot  de/  creme  with 

aux  trois  racines  with 

aux  truffes  with 

aux  veau  et  jambon  with 

au  veloute  with 

aux  vermicelles  with 

au    vin  with 

au  vin  blanc  with 

au  vin  rouge  with 

a  la  viande  with 

a  la  viande  rotie  with 


green  sauce 
vinegrette 
salmon 
roast  meat 
smoked   salmon 
sausage 
sausages 
sage 
semolina 
tapioca 
calf's  head 
tomatoes 

Jerusalem  artichokes 
/tricolo/   red   custard 
./tricolo/  red  root 

[vegetables 
truffles 
veal  and  ham 
white  sauce 
vermicelli 
wine 

white  wine 
red  wine 
meat 
roast  meat 


145 


em  o  r  a  n  D  a 


146 


emoranDa 


147 


sgemoran  D  a 


148 


em  o  ran  D  a 


149 


emoranDa 


150 


emor an  Da 


151 


e  m  o  r an  D  a 


152 


emoranDa 


153 


em  o  r a  n  D  a 


154 


em  o  ran  0  a 


155 


em  o  ran  D  a 


156 


emoran  D a 


157 


emoran  Da 


158 


em  o  ran  0  a 


159 


emoran  Da 


